Pecan Crusted Chicken Recipe

Ingredients

Servings:

1 1/2 cup(s)

pecans

3 tbsp

cornstarch

3/4 tsp

garlic powder

1 tsp

sweet paprika

salt and freshly ground black pepper

3 tbsp

Dijon mustard

1 1/2 tbsp

honey

1 tbsp

mayonnaise

1 1/2 lb

chicken tenderloin

freshly chopped parsley, for garnish

1/2 cup(s)

mayonnaise

2 tbsp

honey

2 tbsp

Dijon mustard

1 1/2 tbsp

brown or yellow mustard

1 tsp

apple cider vinegar

salt and pepper, to taste

Directions 8 steps | 40 Minutes

Step 1

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set it aside. In a food processor, add the pecans and pulse until finely chopped.

Step 2

Transfer the pecans into a bowl and add the cornstarch, garlic powder, sweet paprika, black pepper and salt. Mix until well combined.

Step 3

In a second bowl, whisk together the Dijon mustard, honey and mayonnaise until well combined.

Step 4

Pat each chicken tenderloin dry. Use a pastry or silicone brush to brush the honey mustard mixture on each tenderloin.

Step 5

Transfer the chicken tenderloin into the pecan mixture and press the pecan mixture into the chicken tenderloin to cover it.

Step 6

Place the tenderloins on a baking sheet and bake for 20-25 minutes or until the center of the chicken is at least 165°F. If the nuts become too brown during baking, tent them with a piece of aluminum foil.

Step 7

While the chicken is baking, prepare the honey mustard dipping sauce. In a bowl, whisk together the mayonnaise, honey, Dijon mustard, yellow (or brown) mustard, apple cider vinegar, salt and pepper. Mix until well combined.