Pecan Crusted Chicken

Ingredients:

Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds) 🍗
• ½ teaspoon kosher salt 🧂
• ¼ teaspoon black pepper 🌶️
• ½ cup (62.5 g) all-purpose flour 🌾
• ½ teaspoon garlic powder 🧄
• ¼ teaspoon cayenne pepper 🌶️
• 2 large eggs 🥚
• 2 tablespoons hot sauce 🌶️
• 3 tablespoons Dijon mustard 🍯
• 1 ⅓ cups (145 g) pecans, finely chopped 🥜
• ¾ cup (81 g) panko breadcrumbs 🍞

Honey Mustard Dipping Sauce:

• ¼ cup (60 g) Dijon mustard 🍯
• ¼ cup (58 g) mayonnaise 🥪
• 2 tablespoons honey 🍯
• ¼ teaspoon ground cayenne pepper 🌶️

Instructions:

1. Preheat the oven to 400°F (200°C)* and line a large baking sheet with parchment paper. Place a wire rack on top of the baking sheet and spray with cooking spray.

2. Pound the chicken breasts to an even thickness. Pat dry with paper towels and season all sides with salt and pepper.

3. In a shallow dish, whisk together flour, garlic powder, and cayenne pepper.

4. In another shallow dish, whisk together eggs, hot sauce, and Dijon mustard.

5. In a third shallow dish, combine finely chopped pecans and panko breadcrumbs.

6. Working with one chicken breast at a time, dredge in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then coat evenly with the pecan and breadcrumb mixture, pressing gently to adhere.

7. Place the coated chicken breasts on the prepared wire rack. Repeat with remaining chicken.

8. Bake for 25-30 minutes or until chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the size of the chicken breasts.

9. While the chicken is baking, prepare the Honey Mustard Dipping Sauce by combining Dijon mustard, mayonnaise, honey, and ground cayenne pepper in a small bowl. Whisk until smooth.

10. Serve the baked pecan-crusted chicken breasts with the Honey Mustard Dipping Sauce.

Enjoy your delicious meal! 🍗🍯