If you’re looking for a dish that combines crunch, flavor, and a touch of sweetness, this pecan crusted chicken with maple Dijon sauce is just the ticket. The nutty crust pairs perfectly with the tender chicken, and the sauce adds a delightful tangy sweetness that makes each bite irresistible. Perfect for a cozy family dinner or a special occasion.
Steps
Ingredients
- Crusted Chicken:
- 1 cup pecan halves, finely chopped
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 1/2 tablespoons Dijon mustard, divided
- 2 1/2 tablespoons mayonnaise, divided
- 2 tablespoons honey, divided
- 4 chicken breasts, pounded to an even thickness
- Optional: Olive oil cooking spray
- Optional: 1 1/2 teaspoons chopped parsley for garnish
Nutritional Values
Calories 1848 | Calories from Fat 900 | Fat 100g | Saturated Fat 12g | Cholesterol 448mg | Sodium 2312mg | Potassium 3016mg | Carbohydrates 80g | Fiber 12g | Sugar 40g | Protein 160g | Vitamin A 1620IU | Vitamin C 8mg | Calcium 180mg | Iron 8mg
FAQ
- Can I use a different type of nut instead of pecans?
- Yes, walnuts can be a great alternative if you prefer them over pecans.
- What can I use if I don’t have panko breadcrumbs?
- Standard breadcrumbs can be used as a substitute, though the texture might not be as crispy.
- Is there a way to make a lighter version of the honey mustard sauce?
- You can replace mayonnaise with plain Greek yogurt to reduce the calorie content of the sauce.
- What should I serve with Honey Mustard Pecan-Crusted Chicken?
- This dish pairs well with a variety of sides like a fresh side salad, steamed or roasted vegetables, baked or mashed potatoes, or even sweet potato fries.
- How can I ensure the chicken is cooked properly without drying out?
- Use an instant-read thermometer to check that the chicken has reached 165 degrees Fahrenheit. This ensures it is cooked through but still juicy.
Tips
- Make sure to pound the chicken breasts to an even thickness before baking. This helps them cook uniformly, preventing some areas from becoming dry.
- Chop the pecans finely, but not into a powder, to ensure they retain their crunch and add texture to the coating.
- Thoroughly coat the chicken in the pecan-panko mixture for maximum flavor and a crispy exterior. Use most of the mixture during dredging and sprinkle any excess on top.
- Use a digital instant-read thermometer to check the chicken’s internal temperature. To avoid drying out, ensure it doesn’t exceed 165°F, and tent with foil if the pecans start to brown too quickly.