HONEY MUSTARD CHICKEN

HONEY MUSTARD CHICKEN

1 cup honey

½ cup Dijon mustard

½ cup whole grain mustard

3 Tbs. fresh ginger root, chopped

2 tsp. salt

2 tsp. black pepper

6 chicken breasts, pounded to ½ inch thickness

¼ cup vegetable oil

4 Tbs. butter

2 cups pecans, finely chopped

2 cup panko breadcrumbs

 

Whisk honey, mustards and ginger together in a small bowl.  Season chicken breasts on both sides with salt and pepper.  Spread 1 Tbs. of honey mustard sauce on each side of chicken to coat and place in a 9” x 13” pan to marinade for at least 2 hours or overnight.  Reserve remaining sauce (about ½).

 

Heat oil in a large skillet and preheat oven to 350 degrees.  Mix pecans and bread crumbs in a shallow baking dish.  Press each breast into the breadcrumb and pecan coating to fully coat.  Place in hot oil and brown on each side, flipping gingerly to make sure crust aheres.  Repeat for each breast, adding oil to the pan as needed. 

 

Place browned breasts back into the 9” x 13” pan (on top of any remaining marinade).  Bake until chicken is just cooked through, about 10-15 minutes depending on the size of the breasts.  Heat remaining sauce in a small saucepan and drizzle over the cooked chicken.  

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© 2018 by PAMELA GELSOMINI, LLC