Monday, November 3, 2014

Honey Pecan Chicken

· ¾ cup pecans, finely chopped
· ½ cup honey
· 2 tablespoons Dijon mustard
· 1/3 cup Panko crumbs
· 1 teaspoon paprika
· 1 teaspoon garlic salt
· Lemon pepper to taste
· 4 boneless, skinless chicken breasts
· Olive oil cooking spray


1. Preheat oven to 350 degrees. Place pecans on cookie sheet and bake for 5-7 minutes until toasted.
2. Increase the oven temperature to 425 degrees. Place a cooling rack coated with cooking spray on top of a foil lined baking sheet.
3. In a small bowl, mix together honey and mustard. In another bowl, mix together pecans, Panko crumbs, paprika, salt and pepper.
4. Dip chicken breasts first in the honey mixture and then in the pecan mixture. Place chicken breasts on the cooling rack and spray with olive oil spray. Bake for 20 minutes.
5. Remove from oven and turn the chicken over; spray with cooking spray. Bake for an additional 5-7 minutes.

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