Thursday, May 10, 2018
Honey-Mustard Pecan-Crusted Chicken
As many of you know, I always have pecans, since my brother-in-law runs a pecan farm, so this recipe was a perfect fit for me.
You can choose any mustard you like, I just like the tang of Dijon. If you don't have Lawry's Salt, add a little salt and some Italian seasoning. Enjoy!
Recipe Print
Honey-Mustard Pecan-Crusted Chicken
Ingredients:
2 cups pecans, finely chopped
2 tsp. Lawry’s Seasoned Salt
⅓ cup Dijon mustard (or mustard of your choice)
1 tbsp. Honey
⅓ cup unsalted butter, melted
4 boneless skinless chicken breast halves
Directions:
- Preheat oven to 375 degrees.
- Toss together chopped pecans and seasoned salt in shallow baking dish and set aside.
- Combine mustard with honey and melted butter in a small bowl. Brush over chicken, discarding excess.
- Roll chicken in chopped nuts, pressing firmly.
- Arrange chicken on an oiled rack set over rimmed baking sheet.
- Bake until 165 degrees at thickest part, 45 to 59 min.
- Serve hot, sliced.
The post Honey-Mustard Pecan-Crusted Chicken first appeared on Eclectic Red Barn.
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