Pecan Crusted Chicken With Maple Honey Mustard Drizzle This is a great

Pecan Crusted Chicken With Maple Honey Mustard Drizzle This is a great way to elevate weeknight chicken dinner without having to go crazy in the kitchen. After a long weekend with friends and using only what I had on hand, this was a super delicious meal to kick off the week! The pecan and maple flavors play off each other so well, and the Dijon really balances it all out. The oven makes the pecan / panko crust super crunchy to add great texture. I paired this with some sautéed string beans and Cous cous.

– 2 large chicken breasts, halved and pounded to 1/2 inch
– 3/4 cup pecans, finely chopped
– 2/3 cup panko
– 1/4 tsp thyme
– 1 tsp paprika
– 1/2 tsp garlic powder
– Maine maple mustard (4 oz)
– 2 tsp honey
– 1 tbsp maple syrup
– extra virgin olive oil
– salt and black pepper

– preheat over to 425. Line a baking sheet with tin foil. Place a cooking rack on top.
– mix panko, chopped pecans, paprika, thyme, garlic powder and some black pepper into a shallow bowl. Stir to combine.
– cut your chicken breasts in half. Pat dry, pound to 1/2 inch. Season with salt.
– brush/coat the top with the maple mustard (enough so that the coating sticks). Crust the chicken. Brush the other side and crust again.
– place the chicken on top of the cooling rack. Spray with some olive oil and top with a dash of cracked black pepper.
– put the chicken in the oven for ten minutes. Once the pecan coating gets some color, cover the tray with tin foil and cook for another 20 minutes or until chicken is cooked through.
– take the remaining maple mustard and add honey, maple syrup, and a dash of sea salt. Stir to combine. Drizzle the maple mixture over the chicken and enjoy!