Pecan Crusted Chicken with Bacon Honey Mustard Sauce

This recipe really came about from just playing with some ingredients I needed to use up in my cabinet.

I was home alone one night, my fiance was working overnight and I had a chicken breast in the fridge. I knew I really didn’t want grilled chicken, I had rotisserie chicken the night before last so shredded wasn’t really an option either. I thought chicken tenders? No I don’t really want something fried. But I do want breaded, sort of.

I was lost.

I started looking through my cabinet and saw several half used bags of different sorts of nuts and seeds that I needed to use up. (I like to keep them around to get creative with smoothie bowls and salads.)

I found some pecans that were on the verge of getting a little too hard, a half thing of sunflower kernels, and about a quarter of a container of panko. I thought, hmm. I bet that would taste good together. Why not?!

So I gave it a try. And it. was. awesome.

Try it out!

For these chicken recipe, you’ll need:

Make it!

Pecan Crusted Chicken:

Preheat the oven to 400°.

Combine the pecan bits, panko, chopped sunflower kernels, garlic, chili, cayenne, salt, cumin and pepper in a shallow bowl.

Combine the two eggs and 2 tsp of water in another small shallow bowl.

Set up a work station with both bowls, your chicken breasts, and a baking sheet with a rack on top.

Dip the chicken breast into the egg, now the nut and breadcrumb mixture (press and scoop crumb mixture over chicken several times to ensure a proper coating), transfer the chicken to the rack.

Bake the chicken breasts at 400° for 40 – 50 minutes (depending on how thick the chicken breasts are), or until they reach 165° F internal temp.

Bacon Honey Mustard Sauce:

While the chicken is baking, prepare the honey mustard sauce.

Melt the butter in a large saucepan.

Remove the pan from the heat and add the chicken broth, Dijon, honey, yellow mustard, paprika and bacon bits. Move the pan back to the heat.

Bring the sauce to a boil, add the heavy cream.

Lower the heat, let the sauce simmer for 10 minutes, season with salt and pepper.

Top the crusted chicken breasts with the honey mustard sauce.

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Pecan Crusted Chicken with Bacon Honey Mustard Sauce

Recipe by Amber Bogardus

Course: Main CourseCuisine: American

Servings

2

servings

Prep time

15

minutes

Cooking time

40

minutes

Calorieskcal

A delicious blend of pecans, sunflower kernels, and panko covering a juicing chicken breast topped with a smokey bacon honey mustard sauce.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 Medium Chicken Breasts trimmed and patted dry

• 1 1/2 cups Pecan Bits

• 1/2 cup Panko Breadcrumbs

• 1/4 cup Fresh Parsley chopped

• 1 tsp Garlic Powder

• 1 1/2 tsp Chili Powder

• 1/4 tsp Cayenne

• 1 tsp Salt

• 1/2 tsp Cumin

• 1/4 tsp Black Pepper

• 2 Eggs beaten

• 2 tsp Water

• Bacon Honey Mustard Sauce

• 2 tbsp Unsalted Butter

• 1/3 cup Low Sodium Chicken Broth

• 2 tbsp Dijon Mustard

• 1 tsp Yellow Mustard

• 2 tbsp Honey

• 1 cup Heavy Whipping Cream

• 1/4 cup Bacon Bits

• 1 tsp Paprika

• Kosher Salt/Fresh Cracked Black Pepper to taste

Directions

• Pecan Crusted Chicken:
• Preheat the oven to 400°.
• Combine the pecan bits, panko, chopped sunflower kernels, garlic, chili, cayenne, salt, cumin and pepper in a shallow bowl.
• Combine the two eggs and 2 tsp of water in another small shallow bowl.
• Set up a work station with both bowls, your chicken breasts, and a baking sheet with a rack on top.
• Dip the chicken breast into the egg, now the nut and breadcrumb mixture (press and scoop crumb mixture over chicken several times to ensure a proper coating),transfer the chicken to the rack.
• Bake the chicken breasts at 400° for 40 – 50 minutes (depending on how thick the chicken breasts are), or until they reach 165° F internal temp.
• BaconHoney Mustard Sauce:
• While the chicken is baking, prepare the honey mustard sauce.
• Melt the butter in a large saucepan.
• Remove the pan from the heat and add the chicken broth, Dijon, honey, yellow mustard, paprika and bacon bits. Move the pan back to the heat.
• Bring the sauce to a boil, add the heavy cream.
• Lower the heat, let the sauce simmer for 10 minutes, season with salt and pepper.
• Top the crusted chicken breasts with the honey mustard sauce.

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