HONEY MUSTARD PECAN CRUSTED CHICKEN
Protein rich chicken breasts are coated in a crisp pecan and panko mixture and oven baked, then they are finished with a sweet and tangy honey mustard glaze. A flavorful, easy recipe that's sure to satisfy!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with foil, place an oven safe cooling rack over on baking sheet and spray with non-stick cooking spray. Set aside.
- In a shallow dish toss together pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
- In a small mixing bowl stir together 1 Tbsp dijon mustard, 1 Tbsp mayonnaise and 1/2 Tbsp honey
- Pound chicken to even the thickness (about 1/2-inch). Dab dry with paper towels then brush top side of chicken with honey mustard mixture and season with salt.
- Transfer one piece of chicken to panko mixture, honey mustard side down, press firm to get mixture to adhere on bottom. Brush top side of chicken piece with honey mustard mixture, season with salt then turn chicken and press to coat. Chicken should be very well covered with mixture, turn and press again on each side to coat well.
- Transfer coated chicken to wire rack, repeat process with remaining pieces of chicken, leaving space between them on rack. Add any extra pecan mixture to tops of chicken and press down even. If you have olive oil cooking spray then spray tops of chicken with it (this is optional, just encourages browning of panko).
- Bake chicken in oven until cooked through, center should register 165 degrees, about 20 - 25 minutes. If you find pecans are browning too quickly during baking then tent chicken with foil.
- Meanwhile in a clean small mixing bowl stir together remaining 1 1/2 dijon mustard, 1 1/2 Tbsp mayonnaise and 1 1/2 Tbsp honey.
- Drizzle chicken with honey mustard mixture and serve warm. Optionally you can garnish chicken with chopped parsley (about 1 1/2 tsp).
Nutrition Facts : Calories 462 kcal, Carbohydrate 20 g, Protein 40 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 578 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PECAN CRUSTED CHICKEN
Pecan Crusted Chicken with Honey Mustard Dipping Sauce. Tender chicken breasts in a crispy pecan coating, baked until golden and juicy!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
- In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
- To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
- Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
- Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
- Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
- While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
- Enjoy the pecan crusted chicken hot, with the dipping sauce.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4) without dipping sauce, Calories 489 kcal, Carbohydrate 9 g, Protein 42 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 191 mg, Fiber 3 g, Sugar 2 g
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
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