I have a lot of favorite recipes, but this one is certainly at the top of that list. I was a little skeptical when I first discovered the idea of a nut crusted chicken in stead of using traditional breading. But man was I wrong! This recipe is so yummy!
I love a good spicy mustard. I used a locally made whole grain mustard for this recipe, and it paid off. The honey adds just a hint of sweetness. And the pecans are crunchy and nutty. Everything just goes so well together.
Honey Mustard Pecan Crusted Chicken Fingers
- 1 lb chicken breast, trimmed of fat and cut into “fingers” or nuggets
- 1/2 cup spicy whole grain or dijon mustard
- 2 tablespoons raw honey
- 1 cup pecans, finely chopped
- 1 teaspoon coconut oil, or cooking spray
Mix mustard and honey together with a whisk. Add chicken to the mixture and stir. Marinate for up to 8 hours.
When you are ready to cook: Preheat the oven to 375F and grease a cookie sheet or a cast iron skillet with coconut oil or cooking spray. Remove the chicken from the marinade and roll in chopped pecans. Lay out chicken fingers on cookie sheet or cast iron skillet and bake in the over for about 15-20 minutes, or until the chicken is cooked all the way through.