Juicy Lime Pecan Chicken Recipe

By dublinburro

Ingredients

• Ingredients
• 1/2 1/2 1/2 cup flour
• 1/2 1/2 1/2 tsp kosher salt
• 1/4 1/4 1/4 tsp freshly ground black pepper
• 6 6 6 tbsp Dijon mustard
• 1/4 1/4 1/4 cup melted margarine
• 2 2 2 limes, juiced
• 1 1 1 lime, zested
• 2 2 2 large eggs, lightly beaten
• 2 2 2 cups chopped pecans
• 2 2 2 cups breadcrumbs
• 6 6 6 boneless, skinless chicken breast halves

Details

Servings 6
Adapted from bitememore.com

Preparation

Step 1

Note: Once coated, this chicken should be refrigerated for 2 hours or more. When you are ready to bake it, preheat the oven to 350°F.

In a medium bowl, combine flour, salt and pepper. In a large bowl, whisk Dijon mustard, margarine, lime juice, lime zest and eggs. On a large plate, combine pecans and breadcrumbs.

Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture.

Place pecan-crusted chicken on prepared baking sheet and cover with wax paper. Chill in refrigerator for 2 hours or more. Bake for 30 minutes and serve with lime wedges.

2 large eggs, lightly beaten

Directions

Note: Once coated, this chicken should be refrigerated for 2 hours or more. When you are ready to bake it, preheat the oven to 350°F.

In a medium bowl, combine flour, salt and pepper. In a large bowl, whisk Dijon mustard, margarine, lime juice, lime zest and eggs. On a large plate, combine pecans and breadcrumbs.

Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture.

Place pecan-crusted chicken on prepared baking sheet and cover with wax paper. Chill in refrigerator for 2 hours or more. Bake for 30 minutes and serve with lime wedges.

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