Pecan Chicken

Name: Pecan Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1/3 cup finely chopped pecans; 1/3 cup dry bread crumbs; 1/2 teaspoon dried thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 4 boneless skinless chicken breast halves (4 ounces each); 3 tablespoons Dijon mustard; MAPLE-DIJON SAUCE:; 1/4 cup maple syrup; 1 tablespoon Dijon mustard

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.—Bonnie Jean Lintick, Kathryn, Alberta

Ingredients

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

Directions

In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture.
Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Nutrition Facts

1 each: 207 calories, 10g fat (1g saturated fat), 16mg cholesterol, 767mg sodium, 23g carbohydrate (13g sugars, 2g fiber), 9g protein.

Originally published as Pecan Chicken in Country Woman May/June 1999

Reviews

Click stars to rate

Average Rating:

Juliette

Jun 27, 2019

What a wonderful and really easy recipe! Really delicious flavours that you would not expect just by reading the ingredients. Used the leftovers in wraps. Definitely a recipe that will become a favourite.
dawnrosanne

Apr 5, 2016

WOW!! I am not a big pan of peanuts or pecans, but this was perfect! I did not make the sauce and it was just fine without it.
rockrazy

Mar 1, 2014

Really great tasting chicken! There wasn't enough sauce, would recommend doubling it - what a surprisingly great tasting sauce! Who would think mustard & maple syrup? I had some chicken left over, it was great cold, cut up on salad
Mailbag55

Jan 20, 2011

When I made the dipping sauce I didn't think I liked it, but it really complimented the flavor or the chicken. I used a little more Dijon mustard in the sauce and I pounded the chicken. I also drizzled the sauce over rice.