Pecan and Cornmeal Crusted Chicken with Honey Mustard Sauce
Prep Time: 15mins
Cook Time: 30mins
Total Time: 45mins
Pecan Cornmeal Crusted Chicken is a simple and delicious dinner for weeknights. Lean chicken breasts are coated in cornmeal and pecans, then served with a homemade honey mustard sauce.
For the chicken:
2poundsboneless skinless chicken breasts
salt and pepper
For the honey mustard sauce:
1tbspwhole grain mustard
salt and pepperto taste
Preheat oven to 350 degrees F.
Get your pecans chopped up into small pieces either by using a knife and cutting board or taking them for a spin in the food processor. Make sure the pieces are pretty small, as bigger pieces will have a hard time sticking. Place the pecans into a breading bowl, and whisk in the cornmeal and cayenne pepper to combine.
Trim any excess fat or skin off the chicken breast. Beat the egg with a fork until the yolk and egg white have blended, then dip the chicken in the egg wash. Season the chicken with salt and pepper (and plenty of it), then coat them with the pecan cornmeal mixture.
Drizzle a little olive oil over the tops, and bake the chicken breasts on a sheet pan for somewhere between 20-35 minutes, since baking time will vary depending on the size of your chicken breasts. Cook them to 155 degrees F on an instant read thermometer.
For the Honey Mustard Sauce: Whisk together the mustards, olive oil, and honey, and season with salt and pepper. Now taste it. Is it too sweet for your liking? Add more mustard. Is it too tangy? Add more honey. Drizzle over your chicken, and enjoy!