Pecan Crusted Chicken

Pecan crusted Chicken Breasts with honey mustard sauce & lemony apple salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position, preheat oven to 450. Wash and dry produce.

Step 2

Finely chop pecans (or crush with rolling pin).

Step 3

Place 1 tbsp butter in microwave safe dish, melt, let cool slightly, then add pecans, panko and half of the fry seasoning, a drizzle of olive oil and a pinch of salt/pepper.

Step 4

In small bowl, mix honey, mustard and mayonnaise.

Step 5

Pat chicken dry with paper towel, season with remaining dry seasoning and salt/pepper. Place on lightly oiled baking sheet.

Step 6

Evenly spread top of chicken with a thin layer of honey mustard sauce, save remaining sauce for later. Mound with pecan mixture, pressing firmly to adhere (no need to coat underside).

Step 7

Roast on middle rack until crust is golden brown and chicken is cooked through, about 15-20 minutes.

Step 8

While chicken is cooking, halve, core and thinly slice apple; quarter lemon.

Step 9

In large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt/pepper.

Step 10

Divide salad and chicken between plates. Drizzle chicken with remaining honey mustard sauce, serve with any remaining lemon wedges.