Never Cry Wolf: Bacon Pecan Crusted Chicken with Maple Honey Mustard

This is a unique recipe for Chicken with a Pecan, Bacon and Panko crust. Pecans and cooked bacon are chopped up in the food processor and mixed with panko. A delicious maple honey-mustard is drizzled over top for serving. 

I am on a endless quest to re-invent chicken. I sometimes get stuck in a chicken rut because I eat so much of it. Bacon is a flavor miracle worker. It can make anything taste better, except maybe an old shoe. This tender chicken encased in a flavorful crumb mixture broke me free from the rut! The sweet yet tangy maple-mustard sauce worked in lovely contrast to the textures of the mellow, juicy chicken and the rich, golden crust. A breath of new life for the some-times boring chicken breast.

This would make a heavenly salad with a honey-mustard vinaigrette drizzled over the top.

Bacon & Pecan Crusted Chicken w/ Maple Honey Mustard

(by Reeni)

8 slices bacon

1 and 1/2 pounds Chicken Breast, skinless and boneless

1/2 cup pecans

1/2 cup panko crumbs

Sea salt and fresh cracked pepper

2 eggs, beaten

1/4 cup maple syrup

1/4 cup dijon mustard

1 teaspoon Worcestershire

2 tablespoons mayonnaise

Cook the bacon until crispy. Drain on paper towels and let cool. Rough chop.

Preheat oven to 400 degrees.

Cover your chicken with saran wrap and pound to an even thickness (1/2") using a meat mallet(or a skillet). Season with salt and pepper.

Coarsely chop the pecans and bacon in a food processor. Add the panko, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pulse once or twice to incorporate the panko.

Place your crumb mixture into a shallow dish, and your beaten eggs in another.

Dunk your chicken in the egg and then dredge with the pecan mixture. Press it on by hand if needed.

Place in a large baking pan and bake until cooked through and juices run clear. About 20-25 minutes depending on the size of your chicken breasts.

Serve with maple honey mustard.

Maple Honey Mustard sauce

2 tablespoons maple syrup

2 tablespoons honey

1/4 cup Dijon mustard

1 teaspoon Worcestershire

2 tablespoons mayonnaise(optional)

Whisk everything together in a small bowl. If you want a creamier, richer sauce add the mayonnaise. Taste and add more honey or mustard if desired.

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