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Comida Kraft
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Pecan-Crusted Honey Chicken

Prep Time
15
min.
Total Time
40
min.
Servings

Makes 4 servings.

Chicken breasts are dipped in a mixture of honey, Dijon mustard and lemon juice and given a coating of chopped pecans. Perfect when company's coming.

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What You Need

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Make It

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  • Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
  • Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
  • Bake 20 to 25 min. or until chicken is done (165°F).

Serving Suggestion

Serve this simple, yet elegant, entree to your guests along with hot cooked brown rice and steamed fresh vegetables.

To Prepare in Quantity

Prepare as directed, using 1 cup plus 2 Tbsp. mustard, 6 Tbsp. honey, 2 Tbsp. lemon juice, 24 chicken breasts (6 lb.), 3 cups pecans, 6 Tbsp. bread crumbs and 1/4 cup (1/2 stick) margarine. Makes 24 servings.

Special Extra

Substitute lime juice for the lemon juice and/or add 1/4 tsp. ground cumin to the mustard mixture before brushing onto chicken.

Servings

  • Makes 4 servings.

Nutritional Information

Serving Size Makes 4 servings.
AMOUNT PER SERVING
Calories 320
Total fat 20g
Saturated fat 2.5g
Cholesterol 70mg
Sodium 350mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 5g
Protein 27g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I'm stationed overseas, and we don't get homemade food very often. I'm stationed overseas, and we don't get homemade food very often. However, everytime I cook this is the one recipe everyone asks for. I have never had left overs. I changed the recipe a little though. Instead of using regular pecans, I use candied pecans. Nuez Garampinada or honey toasted have been my favorite. A friend has also just added brown sugar, and the results were the same.
Date published: 2006-06-01
Rated 2 out of 5 by from I was really disappointed in this dish. I was really disappointed in this dish. It turned out bland, in my opinion. It didn't taste bad, it just didn't have a lot of flavor. If it had more of a sweet or a savory flavor it would have been much better. It ended up in between and wasn't that great.
Date published: 2006-12-22
Rated 5 out of 5 by from This recipe is great ! This recipe is great !! My husband loves it we eat it once a week sometimes using chicken and sometimes on fish . I use to only eat fried fish now I eat it using this recipe. Guest always love it and I am always ask to bring it to church dinners.
Date published: 2004-01-02
Rated 3 out of 5 by from I used chicken thighs instead of breasts, so I think that's why it didn't taste as good. I used chicken thighs instead of breasts, so I think that's why it didn't taste as good. It also tasted kind of bland, so I would probably add more honey or some other ingredient to give it more taste.
Date published: 2010-08-03
Rated 1 out of 5 by from I did not like this recipe at all. I did not like this recipe at all. It was very disappointing to say the least. The mustard was overpowering. The pecans did nothing to help the recipe out, in fact I think it made it worse.
Date published: 2005-06-08
Rated 5 out of 5 by from This was very good. This was very good. I love Southern food and I liked the idea of pecans. A side dish of sweet potatoes (mashed or baked) is the perfect compliment.
Date published: 2008-10-03
Rated 4 out of 5 by from I have made this twice, the first time the mustard was a little overpowering. I have made this twice, the first time the mustard was a little overpowering. I cut the dijon in half the next time and it turned out really good.
Date published: 2008-08-11
Rated 4 out of 5 by from looks awesome! looks awesome!!!(luv pecans) but i would really appriciate if there were some nutrition facts... trying to watch what i eat you know...
Date published: 2006-02-17
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