 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
A crisp, crunchy toasted pecan crust with a mustard and honey background flavor. Ingredients:
3 tablespoons dijon mustard |
3 tablespoons butter, melted |
6 teaspoons honey |
1/2 cup panko breadcrumbs |
1/2 cup pecan chips |
2 boneless skinless chicken breasts |
salt and pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Lightly butter a nonstick baking dish.
3. In a small bowl, mix together the mustard, butter and honey. In another bowl, mix together the panko crumbs and pecans.
4. Season each chicken breast with salt and pepper. Rub the chicken breasts in the mustard honey mixture then rub, thoroughly coating, in the pecan panko mixture.
5. Place in the baking dish and bake in the oven until the juices run clear and pecans are lightly toasted, 20 to 25 minutes.
|
|