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Pecan Crusted Chicken

 

Here it is – your easy, peasy, impress the company chicken dish! Get ready to wow your next dinner guests with a unbelievably moist  chicken breast, crusted with pecans.   This recipe combines the delicious flavor of pecans, along with chicken marinated in dijon and honey, with a hint of lemon. Best of all, keep several servings in the freezer for that unexpected dinner guest, or fancy dinner night for the family.

Pecan Crusted Chicken

Lisa @ onceamonthmeals.com

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1/4 C dijon mustard
  • 6 Tbsp honey
  • 2 Tbsp water
  • 2 Tbsp lemon juice
  • 2 tsp season salt
  • 1 tsp pepper
  • 1/2 cup finely chopped pecans
  • 1/4 cup plain dry bread crumbs

Directions:

Preheat oven to 425F.  Place chicken breasts in a gallon size freezer bag.  In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper.  Add marinade to chicken, turning to coat well. Refrigerate for 30 minutes or longer for extra flavor.  Mix pecans and breadcrumbs in a shallow dish.  Remove chicken from marinade and discard any extra.  Coat chicken evenly with pecan mixture.  Place on baking pan and bake 15-25 minutes or until chicken is cooked through.

Freezing Directions:

Place chicken breasts in a gallon size freezer bag.  In a small bowl, combine mustard, honey, water, lemon juice, season salt and pepper.  Add marinade to chicken, turning to coat well.  In a quart size freezer bag, combine pecans and breadcrumbs. Place small bag into larger bag with chicken.  Label and freeze.  TO SERVE:  Thaw in fridge, removing bag with pecans and breadcrumbs.  Mix pecans and breadcrumbs in a shallow dish.  Remove chicken from marinade and discard any extra.  Coat chicken evenly with pecan mixture.  Place on baking pan and bake 15-25 minutes or until chicken is cooked through.

Servings: 4

 

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2 Responses to “Pecan Crusted Chicken”

  1. Theresa says:

    What could I use to substitute for the mustard? REALLY not a fan, but this chicken/pecan sounds awesome!

    • Katie says:

      Barbecue sauce could work! Or if you prefer a different kind of mustard- I don’t like regular yellow mustard but I do like the fancier ground mustards.

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