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Pecan-Crusted Chicken in Honey-Mustard Sauce

Pecan-Crusted Chicken in Honey-Mustard Sauce recipe
photo by:kraft
Restaurant-style crusted chicken is easy and fast with this recipe.
15 min
35 min
6 servings
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I don't think I got the pecans finely chopped enough. Mine turned out to be pretty much shake and bake chicken with some pecans in it.
We absolutely loved this recipe. After reading other comments, I did change it a little though. When making the sauce I used mayo, dijon mustard, horseradish sauce, and honey. It was WONDERFUL! We'll be making this part of our menu rotation!
Really great recipe. I didn't use eggs. I soaked the chicken in buttermilk for a few hours and then dipped them into the pecan and shake n' bake mixture. All of my family liked it. Plus I made dinner for a friend's family that night and she said even her pickiest eaters liked it.
My family loved this chicken. I made the sauce from one of the ratings with the dijon mustard, honey, may and horseradish. I will definitely make again
Chicken was great! Sauce was so-so. Will definately make this again - may substitute a sweet BBQ sauce for mustard sauce.
Excellent but took longer than 15 min prep time. More like 30 min. It took 15 min. to chop the pecans with a knife. The chicken was flavorful & moist.
My family loved this recipe! I took note of some of the other comments, so I made the following changes: I added garlic salt and cayenne pepper to the coating mixture for a little more taste; I dipped the chicken in flour before I dipped it in the eggs; I added about 1/3 cup of honey to the sauce, as well as a couple more tablespoons of mayonnaise, since we're not huge mustard fans. It was absolutely delicious. This one will definitely be made many more times.
I made this for the first time for company and they loved it, I didn't make the sauce. Will make again definately
This was very yummy! Nice and crispy and the sauce was yummy too.
I especially like this becuase it is fast AND tasty. My husband said it's a keeper also. I used chicken cutlets instead of breasts and cooked for less time. I would use more pecans next time only b/c I really like them. The dipping sauce went very well with it, as long as you like a dijon based honey mustard.
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