I was all chickened out – completely out of chicken recipe ideas until a random craving for pecan crusted chicken took hold. Thank goodness because chicken is my kryptonite.
Being my pantry didn’t have a pecan anywhere to be found the craving lasted for days as I patiently waited for a giant bag of pecans to arrive from Georgia via UPS.
Never mind that I went to the front door every time I heard a motor and checked the tracking every hour on the hour. I do so have patience.
When they finally arrived I did a little happy dance on my front stoop. In my pajamas. Then I made chicken.
Don’t worry it doesn’t taste like mayo after it’s baked. I also mixed in a little Dijon mustard to spice things up.
The sauce is one of the simplest and most delicious on Earth. Maple syrup, Dijon, a touch of vinegar and a little mayo to make it rich and creamy.
It’s tangy, sweet and savory all at the same time making it completely addicting. Dunking fries into it is the bomb too.
This was lunch, dinner and there’s enough leftover for lunch tomorrow too.
- olive oil, for greasing the pan
- 1 + ½ cups pecans
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- coarse salt and fresh black pepper
- 4 boneless, skinless chicken breasts
- ¼ cup maple syrup
- 3 tablespoons Dijon mustard
- 1 teaspoon rice or white vinegar
- 2 tablespoons mayonnaise
- Preheat oven to 400 degrees F. Grease a large baking sheet with sides or a 9 x 13-inch baking pan.
- In the bowl of a food processor pulse the pecans until finely chopped or place them in a
ziplocbag, set them on a flat surface, cover with a kitchen towel and pound into crumbs with a meat mallet. Pour them into a wide, shallow bowl.
- In a small bowl whisk the mayo and mustard together.
- Season the chicken with salt and pepper. Using a spoon or pastry brush coat the tops and sides of the chicken with the mayo mixture. Dredge in the pecans, patting them on to help them stick. Place on the baking sheet pecan side up.
- Bake 25 minutes or until cooked through. Internal temperature on a meat thermometer should read 164 - 175 F. If the pecans start to get too dark cover the pan with foil.
- Meanwhile whisk the maple syrup, mustard, vinegar
andmayonnaise together until well combined. Add a couple dashes of salt and pepper. Refrigerate.
- Let the chicken sit 5 minutes before serving. Drizzle the sauce over it or serve on the side for dunking.