- 6
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
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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