Honey Mustard Pecan Crusted Chicken

I am a sucker for good crunchy chicken nuggets or tenders...but of course those are typically fried.  This baked version is so much healthier for you and has a little extra kick thanks to the mustard and cayenne pepper in the coating! Just adjust the cayenne to your liking or that of your little ones!
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine California Cuisine
Servings 4


  • Baking dish
  • Mixing Bowl
  • Spatula
  • Ziploc Freezer Bags


  • 2 Boneless, skinless chicken breasts or 8 chicken tenders
  • 2 Tbsp Honey
  • 2 Tbsp Dijon Mustard
  • 3/4 Cup Cornflake crumbs
  • 1/4 Cup Chopped pecans
  • 1 tsp Sea salt
  • 1/4 tsp Cayenne pepper
  • Organic Olive Oil Cooking Spray


  • Preheat the oven to 350°F
  • Cut each chicken breast into 4 strips (or just use tenders)
  • Spray 9×13 baking dish with olive oil spray
  • In a small bowl, microwave the honey for 30 seconds until loose
  • Whisk in the Dijon
  • Combine corn flake crumbs, pecans, salt and cayenne pepper in a Ziploc bag
  • Dip chicken strips in honey-Dijon mixture then shake in cornflake-pecan mixture
  • Place in a baking dish and coat with cooking spray
  • Bake for 25 minutes until crisp

Check out my Instagram Recipe Reels!


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A post shared by Lisa Breckenridge (@lisabreckenridge)


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A post shared by Lisa Breckenridge (@lisabreckenridge)