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 mins
Cook Time 25 minutes mins
Course Main Course
Cuisine California Cuisine
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