Dijon Pecan Crusted Chicken
Contributed by: News Canada
Crunchy pecan coated chicken flavoured with Dijon and a touch of honey, lemon and garlic - a wonderful combination!
- 3/4 cup finely chopped pecans 175 mL
- 1/2 cup breadcrumbs 125 mL
- 1 tsp seasoned salt 5 mL
- 2 tbsp chopped fresh parsley 30 mL
- 2 tbsp Dijon mustard 30 mL
- 1 tsp freshly squeezed lemon juice 5 mL
- 1 tsp liquid honey 5 mL
- 1 large clove garlic, minced 1
- 4 boneless, skinless, chicken breasts 4
- 3 tbsp Imperial Culinesse creamy 45 mL
- vegetable oil
In shallow dish, combine pecans, breadcrumbs, seasoned salt and parsley; mix well.
In small bowl, combine Dijon, lemon juice, honey and garlic; set aside.
Place chicken breasts between 2 layers of plastic wrap, waxed paper or foil and pound
with a meat mallet or rolling pin until 1/3-inch (1 cm) thick.
Using the back of a spoon, spread Dijon mixture evenly over chicken breasts on both
sides. Then, coat chicken evenly with pecan mixture, pressing coating onto
In large non-stick skillet, heat Imperial Culinesse, a creamy vegetable oil, over
medium-high heat; add chicken and cook over medium heat for 1 minute per side.
Reduce heat to medium-low and cook an additional 6-7 minutes, turning once or
until chicken is cooked through and juices run clear.
Pounding the chicken breasts ensures more even cooking and helps speed up the
(Warning: this recipe is not suitable for those with nut allergies)
Preparation Time: 25 minutes
Cook Time: 8-9 minutes
Serving Size: Serves 4