Honey Mustard Pecan Crusted Chicken

This recipe is a new favorite of ours. It’s a lighter take on pretzel chicken with a tangy mustard kick and a touch of sweetness from the pecans. It is simple, it’s delicious and it’s so different from my usually cutlet recipe. I hope you enjoy!

Ingredients: (Per pound of chicken. Double for 2 lbs)

1 lb Chicken (can be thin or thick cutlets, or even on the bone)

1/2 cup Dijon mustard

Optional: 2 tbsp whole grain mustard

1 cup honey

3 tsp paprika

4 tsp garlic powder

Cracked black pepper

1 cup corn flakes crumbs

1.5 cup finely chopped pecans

Salt

Cooking spray

.

Directions:

Preheat your oven to 375.

Place the mustard (add whole grain for a dynamic textural element and new flavor. This is optional), honey, 1 tsp paprika, 2 tsp garlic powder and black pepper to taste into a bowl. Mix. Set 1/3 of the mixture aside to use as a dipping sauce.

In another bowl, mix the corn flake crumbs, pecans, 2 tsp paprika, 2 tsp garlic powder and salt&pepper to taste.

Start by adding your chicken to the honey mustard. Mix until coated. Then coat each individual piece of chicken in the pecan mixture. Place on a cookie sheet.

Once all of your chicken is coated, give a light spray of cooking spray over the top to help achieve a crispy coating.

For thin cutlets- bake 12-15 mins

For thick cutlets- bake 18-20 mins

For on the bone- bake for 45 mins- hour

For each baking time, check the thickest piece of chicken. If it is cooked, you’re ready! If not, add a few more minutes and check again.

Serve with the leftover honey mustard sauce either on the side, or drizzled on-top. Enjoy!