Courtesy of

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 chicken.

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 cooking process.

(Warning: this recipe is not suitable for those with nut allergies)

Preparation Time: 25 minutes

Cook Time: 8-9 minutes

Serving Size: Serves 4

Find this page online at: