Recipe Background

You may find this recipe for Chicken Dijonnaise to be a great way to make moist chicken breasts. The boneless skinless breasts have a flavorful crunchy crust that all of my kids gave a thumbs up to. Unless you always cook with the same thickness of chicken, it can be helpful to use a meat thermometer so you don't overcook or undercook the chicken. For years I made the mistake of overcooking my chicken because I wanted it to be safe, this often led to dried out chicken. Bone in chicken can also be used in this recipe, but the cooking time will need to be extended.

Pecan Crusted Chicken Dijonnaise

4-6 boneless, skinless chicken breasts
2 Tablespoons light olive oil
¼ cup Dijon mustard
¼ cup melted butter
¾ cup crushed pecans
¾ cup breadcrumbs (either panko or seasoned Italian breadcrumbs can be used)

Preheat the oven to 375°F. Line a rimmed baking sheet with non-stick foil and spread the olive oil around the lined pan.

Mix the melted butter and mustard together in a shallow pie pan. In another shallow pan, mix together the bread crumbs and the crushed pecans (you can use a food processor to do this or place the pecans in a zip style bag and crush them with a rolling pin or heavy can).

Dredge each chicken breast first in the butter mixture and then in the pecan mixture making sure that both sides are coated. Place the chicken pieces on the prepared baking sheet. Bake at 375°F for about 30 minutes or until the internal temperature reaches 165°.

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