Pecan Crusted Chicken Honey Mustard (Printable Version)
# What You'll Need:
→ Pecan Crust
01 -
100 grams pecans
02 -
30 grams Panko breadcrumbs
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
1 teaspoon paprika
06 -
0.5 teaspoon salt, or to taste
07 -
0.5 teaspoon ground black pepper, or to taste
→ Chicken
08 -
2 large eggs
09 -
4 boneless skinless chicken breasts (approximately 170 grams each)
→ Honey Mustard Sauce
10 -
2 tablespoons honey
11 -
2 tablespoons mayonnaise
12 -
2 tablespoons Dijon mustard
13 -
2 teaspoons white vinegar
# Step-by-Step Directions:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper and set an oven-safe wire rack on the sheet. Lightly coat the rack with nonstick spray.
02 -
Add pecans, Panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper to a food processor. Pulse until the mixture forms fine crumbs. Transfer to a large resealable bag.
03 -
Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to pound each breast to an even 0.6 cm thickness.
04 -
Beat eggs in a shallow bowl. Working one at a time, dip each chicken breast into the egg wash, then place in the bag with the pecan mixture. Seal and shake to coat evenly. Arrange coated chicken on the prepared rack.
05 -
Misten each coated breast with cooking spray. Bake for 20 minutes, or until the internal temperature reaches 74°C and the crust is golden brown.
06 -
While the chicken bakes, whisk honey, mayonnaise, Dijon mustard, and white vinegar in a bowl until smooth.
07 -
Drizzle chicken with honey mustard sauce before serving. Enjoy immediately.
# Helpful Notes:
01 -
For a spicier crust, add a pinch of cayenne pepper to the pecan mixture.
02 -
Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature.
03 -
To ensure even cooking, always pound chicken cutlets to a uniform thickness.
04 -
You can prepare the chicken and sauces ahead and store them covered in the refrigerator.
05 -
If storing for later, keep sauce separate to maintain crust crispness.