Pecan Crusted Chicken with Oriental Honey Mustard

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• 2 cups Pecans (should Measure Out To 2 Cups After Being Chopped)
• 1 cup Italian Seasoned Breadcrumbs
• 2 whole Beaten Eggs
• 3 Tablespoons Honey
• 1-½ Tablespoon Rice Wine Vinegar
• ¼ cups Mayonnaise
• 1 teaspoon Dijon Mustard
• ⅛ teaspoons Sesame Oil

Preparation Instructions

ORIENTAL HONEY MUSTARD
Mix honey, rice wine vinegar, mayonnaise, Dijon mustard and sesame oil in a bowl. (I use a whisk.)

PECAN CRUSTED CHICKEN
1. Preheat oven to 400 degrees.
2. Chop pecans into very, very tiny pieces (I put them into a ziploc bag and use a hammer to do it).
3. Combine chopped pecans with bread crumbs.
4. Break eggs into a bowl.
5. Coat chicken in the egg mixture, and then the pecan/bread crumb mixture. Make sure to coat it all thoroughly.
6. Place chicken on a baking sheet and bake in the oven for 20-30 minutes, depending on how thick or thin your chicken breasts are.
7. Take chicken out of the oven and let sit for 3 minutes before spooning Oriental honey mustard on top. Serve.

Enjoy! I serve this with sweet potato fries. That recipe is posted separately