Empty My Fridge
Finger-licken Pecan Crusted Chicken with the best marinade and breading!
Ingredients
- Cooking spray
- Greek yoghurt½ cups + 2 tbsp
- Dijon mustard¼ cups + 2 tbsp
- Honey4 tbsp
- Chicken breast · boneless skinless1 ½ lb
- Pecan1 ½ cups
- Breadcrumb1 ½ cups
- Salt2 tsp
- Garlic powder1 ½ tsp
- Paprika1 tsp
- Black pepper½ tsp
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and coat it with nonstick spray.
- In a large bowl, mix ½ cup Greek yogurt, ¼ cup Dijon mustard and 2 tablespoons honey. Add the chicken and leave it for at least 15 minutes, or up to overnight.
- In a shallow dish, toss together the pecans, panko breadcrumbs, 2 teaspoons kosher salt, garlic powder, paprika and black pepper.
- Lift the chicken out of the yogurt mixture, scrape off the excess, then press it into the pecan mixture. Flip and repeat until every side is completely coated.
- Place the coated chicken on the prepared baking sheet and repeat with the remaining pieces. Spoon the remaining pecan mixture over the tops, press it down evenly, then spray with nonstick spray.
- Bake for about 20 to 25 minutes, flipping halfway through, until the chicken is cooked through.
- While the chicken bakes, stir together the remaining 2 tablespoons Greek yogurt, remaining 2 tablespoons Dijon mustard and remaining 2 tablespoons honey. Season to taste.
- Serve the chicken with the honey mustard sauce.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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