Wednesday, April 30, 2008

Pecan-Crusted Chicken in Honey-Mustard Sauce

I made this dish on Sunday night. I got it off of Kraft Foods. I made some alterations after looking at suggestions from others and it turned out FANTASTIC! It will be one of our new dishes. The dipping sauce is what makes this so yummy. You can click HERE to see the original recipe, but what I ended up doing to prepare it is below. You have got to try this, it was SO good!
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 cup finely chopped Pecans
1 egg
2 Tbsp. water
flour (for dipping)
up to 6 boneless skinless chicken breast halves (I only used 3)
Cayenne pepper to taste
1/3 cup mayo
1/3 cup Dijon mustard
1-2 TBSP honey
1-2 TBSP horseradish sauce
*I didn't measure the honey or horseradish sauce so that's why I have a range of 1-2 TBSP, just make it to taste. The more horseradish sauce you add, the spicier it is.*
PREHEAT oven to 400°F. Mix coating mix and pecans in shallow dish (add the Cayenne pepper at this point if your going to use it); set aside. Beat egg with water in separate shallow dish. Dip chicken in flour, then egg mixture, then in pecan mixture, turning to evenly coat both sides. Place on foil-covered baking sheet.
BAKE 18 to 20 min. or until chicken is cooked through.
MEANWHILE, mix all ingredients for sauce together. Serve chicken with sauce on the side.
I served this with some Parmesan garlic potato wedges made by Oreida and green beans.

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