Recipe Friday: Pecan & Mustard-crusted Chicken
- 4 boneless, skinless chicken breast halves
- 4 tablespoons olive oil
For the marinade:
- 1/2 cup prepared dijon mustard
- 2 tablespoons prepared yellow mustard
- 1 cup buttermilk
For the breading:
- 3/4 cup finely chopped pecans
- 3/4 cup saltine cracker crumbs
- 3 tablespoons flour
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cracked black pepper
Mix mustards and buttermilk well. Coat chicken in marinade, cover and refrigerate at least 4 hours (overnight is best).
Preheat oven to 350°F.
Mix breading ingredients well in a shallow bowl. Remove chicken from the marinade, dredge chicken in the breading to coat evenly.
In a skillet, heat olive oil. Place chicken in pan and sauté about 4 minutes each side until golden brown. Remove from skillet and place on a parchment-lined cooking sheet. Continue baking at 350°F for another 10 minutes (or until cooked through) to finish.
Optional cooking method -- Preheat oven to 425°F. Line a baking sheet with parchment. Place breaded chicken breasts on the cooking sheet and lightly spray with cooking spray. Bake for about 8 minutes, turn and spray again with cooking spray. Return to oven and cook another 8-10 minutes or until cooked through.
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