Pecan Crusted Chicken
30 Minute Easy Chicken Breast recipe thats healthy and family friendly .
Servings 4
Calories 516kcal
Ingredients
- 4 boneless chicken breasts or boneless chicken thighs
- 1/2 cup plain yogurt any fat content
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 1/4 teaspoon garlic powder
- 1 cup pecans
- 1/2 cup bread crumbs panko or regular unseasoned
- 3 tablespoons fresh rosemary or 2 teaspoons dried
- 1/2 teaspoon salt
For Honey Dijon Dipping Sauce
- 1 cup plain greek yogurt any fat content
- 2 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees.
- Line baking sheet with parchment or foil for easy clean up.
- In a shallow bowl combine yogurt, honey, dijon, garlic powder and salt. Place chicken in bowl and cover with marinade. Set aside.
- To food processor add: pecans, panko, fresh rosemary, salt and garlic powder. NOTE: If you prefer you can simply finley chop with a knife. Pulse in food processor until fine being careful to not over process.
- Pour the nut mixture on to a shallow plate. Remove some of the marinade from the chicken. Press the chicken into the nut mixutre until fully covered on both sides.
- Place on the prepared baked sheet and bake for about 20 minutes or until a meat thermometer registers 165 degrees internally. Let rest 10 minutes before sliceing. This will help keep the nut mixture on the chicken.
- Combine all the Honey Mustard Dipping Sauce ingredients in a small bowl and serve on the side.
Nutrition
Calories: 516kcal | Carbohydrates: 44g | Protein: 35g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 1093mg | Potassium: 732mg | Fiber: 4g | Sugar: 31g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 2mg