Crusty coated chicken without frying.
1 cup pecans 2 slices wheat bread, torn in pieces
1 large egg
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Honey Mustard Sauce:
1/2 cup honey
1/4 cup apple juice or cider
2 tablespoons Dijon-style mustard 1 tablespoon vinegar (white balsamic)
calories 517 (41% from fat) • carb. 22g • pro. 53g • fat 24g • sat. fat 5g • chol. 169mg • sod. 365mg • calc. 49mg • fiber 1g
Preheat Cuisinart® Toaster Oven to 375°F. Coat the drip pan lightly with cooking spray. Rinse and dry chicken. Place the pecans and bread in the work bowl of the Cuisinart® Food Processor fitted with the metal blade. Pulse 5 times, the process 15 seconds until the mixture is fine crumbs; remove and place in a large plastic food storage bag. Place eggs, mustard, salt, and pepper in work bowl and process until smooth, about 15 seconds. Transfer to a pie plate. Roll chicken in egg mixture one piece at a time. Place in bag with crumb mixture. Shake to coat. Arrange on prepared baking sheet. Repeat with remaining chicken. Bake 35 - 40 minutes, until golden brown and juices run clear. Prepare Honey Mustard Sauce: Place all ingredients in work bowl of Cuisinart MiniPrep® processor and process until emulsified. Serve Chicken with honey mustard sauce.
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