Who doesn’t love a little refresh of their favorite protein? Pecan-Crusted Chicken takes what you love and brings savory garlic flavor and an irresistible breadcrumbs-and-pecan crunch that you’ll never tire of making! And what even is chicken without a sauce to dip it in? Pecan-Crusted Chicken makes sure you’ve got everything you need with a creamy, smooth, homemade honey mustard sauce that you can use to your heart’s (and tastebuds’) content. See? Change can be absolutely delicious!!!
Ingredients
For the chicken:
- 1 cup pecans
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs, beaten
- 4 (6-ounce) chicken breasts, boneless and skinless, pounded to 1/4-inch thickness
- cooking spray
For the honey mustard sauce:
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons white vinegar
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a baking sheet with parchment paper and place an oven-safe cooling rack on top, then coat it with cooking spray.
Step 3 –In a food processor, add the pecans, the breadcrumbs, the garlic powder, the onion powder, the paprika, the salt, and the pepper and pulse a few times until it resembles fine crumbs.
Step 4 –Place the pecan mixture in a large resealable plastic bag.
Step 5 –Place the egg wash in a shallow bowl.
Step 6 –Dip each of the chicken breasts, one at a time, in the egg wash and then place them in the resealable bag and shake to coat.
Step 7 –Place the coated chicken on the prepared cooling rack with the baking sheet.
Step 8 –Spray each of the breasts with cooking spray and bake until the internal temperature reads 165 degrees F, about 20 minutes.
Step 9 –While the chicken is cooking, whisk the honey, the mayonnaise, the Dijon mustard, and the white vinegar together in a bowl.
Step 10 –Drizzle the honey mustard over the cooked chicken.
Step 11 –Serve.
