Pecan Chicken

A crunchy pecan crust adds superb taste and texture to the chicken. This dish is a perfect weeknight meal yet appealing enough for company.


2 chicken breasts, halved, boned and skinned

3 tablepoons grainy Dijon mustard


2 teaspoons fresh lemon juice

1/2 cup pecans, finely chopped

1 tablespoon butter, melted

1 tablespoon dry breadcrumbs

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 375 °. Coat a roasting pan with non-stick spray.
In a medium bowl mix together mustard, honey and lemon juice. Dip chicken breasts in mixture to coat. Place in prepared pan.
In a small bowl mix together pecans, butter and breadcrumbs. Pat crumb mixture evenly on top of each breast.
Bake 25-35 minutes or until internal temperature reaches 170 °.
Serves: 4