Honey Mustard Pecan Crusted Chicken Breast

We have chicken several times a week and I am always looking for new and different ways to prepare it.  This recipe for honey mustard pecan crusted chicken breasts if full of flavor and baked in the oven so the fat content is lower than if you had prepared it on the stove top.

The dish is easy to do.  I make do the preparation work early in the day and let the chicken just sit. Then at dinner time, I pop it into the oven to bake while relaxing with a glass of wine with my hubbie and catching up on the day.

Gather up your ingredients and let’s get set.  The fresh herbs add so much flavor, so use them if you have them.  If not, you can use 1/3 the amount of dried herbs.

If you use your food processor making the coating is a cinch. 

Just be sure that you don’t  over grind it or you will end up with a nut paste.  You want the coating to be finely ground so they will stick to the chicken.  The honey mustard mixture will make the coating stick well, so there is no need for eggs or milk.  It’s sometimes hard for me to believe that the next picture was the last picture just a few seconds ago!Just dump your crumb mixture on a plate, combine your chicken coating mix,  and dunk and coat to your heart’s content!  Then 25 minutes is all it takes in the oven.

The chicken comes out of the oven with a lovely crunchy outside that is full of flavor.  Add a side serving of potatoes or noodles, or a side salad if you are watching your weight.  Your family will ask you to make this again and again.

I only have to cook for two but I made four of these tonight.  Be sure to check out my recipe for Pecan crusted Spinach salad with grapefruit and Garbanzo beans.  That will be my lunch tomorrow!) 

 Enjoy!

Honey Mustard Pecan Crusted Chicken Breasts

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Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 (4-ounce) boneless, skinless chicken breast halves
• 3 tbsp Dijon mustard
• 1½ tbsp honey
• 2 tbsp melted butter
• 3/4 cup Panko bread crumbs
• 1 tbsp chopped fresh basil
• 1 ½ tsp fresh thyme
• 1 ½ tsp chopped fresh oregano
• zest of one lemon
• 3/4 cup finely chopped pecans
• 1 lemon, cut into 4 wedges
• Kosher salt and cracked black pepper to taste

Instructions

Preheat the oven to 400ºF. Spray an oven proof baking dish with Pam cooking spray.

In a small bowl, whisk together the mustard, honey, and melted butter. Brush the chicken breasts with this mixture, and then season it with salt and pepper.

In a food processor, combine the breadcrumbs, basil, thyme, oregano, pecans, lemon zest, salt, and pepper.

Dip the chicken into the honey mustard mixture and then into the bread crumb mixture to coat well.

Place in the baking dish, and bake until the chicken is no longer pink in the middle, about 25 minutes.

Allow the chicken to rest for 5 minutes, then serve with lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 489Total Fat: 25gSaturated Fat: 6gUnsaturated Fat: 17gCholesterol: 112mgSodium: 405mgCarbohydrates: 27gFiber: 4gSugar: 9gProtein: 41g

 

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