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Pecan Crusted Chicken with Honey Mustard Aioli

Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

This pecan crusted chicken with honey mustard aioli is a great weeknight meal. It’s delicious, healthy and easy to make.

A few years ago, I made a pecan crusted salmon that was amazing. It’s one of my most popular recipes right now – I’m thinking that has something to do with Lent, but I’ll never really know – despite the fact that the photography is sub-standard. I’m talking back before I learned how to use a big girl camera and way before I learned how to stage a food scene. So when I saw a recipe for Georgia-style pecan crusted chicken in my Weight Watchers cookbook, I knew I would love it. Of course, it would take Marc some convincing, since he swears he hates nuts, but I made it anyway.

Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

It turned out so, so. The flavor was there, but it was the drabbest shade of gray I have ever seen. And, I like the color gray. Both of the rooms I’ve painted in our house so far have ended up gray. But, who wants to eat gray stuff. Ok, maybe Lumière does, but he’s a magical French candlestick. So I decided to try it again without the original recipe.

Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

I honestly don’t know what made the difference, but it worked. I got nice, crispy brown chicken and I made a sweet, tangy honey mustard aioli to go with it. It was so worth taking the extra time to try the recipe again.

Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

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Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

Pecan Crusted Chicken with Honey Mustard Aioli

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4

Ingredients

For the aioli:

  • 1/2 cup mayo
  • 1 teaspoon lemon juice
  • 3 tablespoons honey dijon mustard (or 1 tablespoon honey + 2 tablespoons dijon)
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the chicken:

  • 1/2 cup pecan pieces
  • 1/4 cup cornmeal
  • 2 tablespoons cornstarch
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 4 boneless, skinless chicken breasts, pounded to 1/2″ thin
  • 3 – 4 tablespoons canola oil, for frying

Instructions

For the aioli:

  1. In a small bowl, mix together ingredients until smooth. Refrigerate until ready to use.

For the chicken:

  1. In a food processor, combine the pecan, cornmeal, cornstarch, thyme, paprika, salt & pepper. Process until a pieces have become a fine crumb. Transfer to a bowl or plate.
  2. Dip chicken into crumbs to coat both sides. Set aside.
  3. In a large skillet *affiliate link, heat canola oil to medium-high. Fry chicken until golden brown on both sides and chicken has reached an internal temperature of 165˚F, about 4 – 5 minutes per side.

Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
Pecan Crusted Chicken with Honey Mustard Aioli | simplywhisked.com

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