Name:

HF Pecan Crusted Chicken

Description

With Honey Mustard Sauce & Lemony Apple Salad

Served 2 or 4

Prep time 5 minutes

Cook time 30 minutes

Ingredients
1/2 oz pecans (1 oz for 4 servings)
1/4 Cup Panko Breadcrumbs (1/2 Cup for 4)
1 TBSP Fry Seasoning (2 TBSP for 4)
2 tsp Honey (4 tsp for 4)
2 tsp Dijon Mustard (4 tsp for 4)
2 TBSP Mayonnaise (4 TBSP for 4)
10 oz Chicken Cutlets (20 oz for 4)
1 Apple (2 for 4)
1 Lemon
2 oz Mixed Greens (4 oz for 4)

Instructions
1. Prep
Adjust rack to middle postion and preheat oven to 450 degrees. Wash and dry produce.
Finely chop pecans.
2. Make crust
Place 1 TBSP butter (2 TBSP for 4) in a medium microwave safe bowl. Microwave until melted about 30 seconds.
Let cool slightly, then stir in chopped pecans, panko, half the fry seasoning, a drizzle of olive oil, and a pinch of salt an pepper.
3. Make sauce
In a small bowl, combine honey, mustard, and mayonnaise.
4. Cook Chicken
Pat chicken dry with paper towels; season with remaining fry seasoning, salt, and pepper. Place on a lightly oiled baking sheet.
Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firly to adhere (no need to coat the undersides).
Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.
5. Make salad
Meanwhile; halve, core, and thinly slice apple. Quarter lemon.
In a large bow, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.
6. Serve
Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any reamining lemon wedges on the side.

Length

35

Calories

610

Servings

2

Date Created

Created By

Jade Smidt

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