Pecan-Crusted Chicken

Time :30

Yield :4 servings

Recipe Background

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

Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper and place an oven-safe cooling rack on top, then coat it with cooking spray.
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.
Place the pecan mixture in a large resealable plastic bag.
Place the egg wash in a shallow bowl.
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.
Place the coated chicken on the prepared cooling rack with the baking sheet.
Spray each of the breasts with cooking spray and bake until the internal temperature reads 165 degrees F, about 20 minutes.
While the chicken is cooking, whisk the honey, the mayonnaise, the Dijon mustard, and the white vinegar together in a bowl.
Drizzle the honey mustard over the cooked chicken.
Serve.