Honey Pecan Chicken
+6 photos

Honey Pecan Chicken

4 servings
A crispy, crunchy coating of cornflakes and pecans makes this chicken cutlet dinner extra special. For a sweet touch, each cutlet is dipped in a honey-hot sauce glaze before the coating is added.

Ingredients

  • kosher salt
    2 tbsp
  • water
    4 c
  • lg. boneless

    skinless chicken breasts, 26 oz. total

    2
  • Cooking spray
  • honey
    ⅓ c
  • Dijon mustard
    1 ½ tsp
  • hot sauce
    1 ½ tsp
  • pecans
    1 c
  • cornflakes
    1 c

Directions

  1. 1

    Gather all ingredients.

    Step 1
  2. 2

    In a large bowl, dissolve salt in water. Halve chicken breasts lengthwise, to create 4 thin chicken cutlets. Submerge in salt water and brine for at least 30 minutes, or up to 4 hours in the refrigerator.

    Step 2
  3. 3

    Preheat oven to 425°F and coat a 13- x 9-inch baking dish with baking spray. Discard brine and pat breasts dry.

    Step 3
  4. 4

    In a large shallow dish, whisk together honey, mustard and hot sauce.  In a second shallow dish, combine pecans and cornflakes.

    Step 4
  5. 5

    Dip each dried cutlet first into the honey mixture, turning to coat, and then into the pecan mixture, making sure that each piece is evenly and thoroughly coated.

    Step 5
  6. 6

    Place cutlets into prepared baking dish and bake until a thermometer inserted into the thickest part reaches 165°F, about 20 minutes.

    Step 6
Honey Pecan Chicken
+6

Honey Pecan Chicken

65 min4 servings

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