• 2 chicken breast
  • ½ oz pecans
  • ¼ cup panko breadcrumbs
  • 1 TBSP fry seasoning
  • 1 tsp honey
  • 1 tsp dijon mustard
  • 2 TBSP mayonnaise
  • Drizzle of olive oil
  • 1 apple
  • 1 lemon


Step 1: Preheat oven to 450 degrees. Adjust rack to middle position.

Step 2: Finely chop pecans (or crush in their bag).

Step 3: Place butter in a medium microwave-safe bowl. Microwave until melted (30 seconds).

Step 4: Let cool slightly, then stir in chopped pecans, panko, ½ TBSP of fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.

Step 5: In a small bowl, combine honey, mustard, and mayonnaise.

Step 6: Pat chicken dry with paper towels; season with the remaining half of fry seasoning, salt, and pepper. Place on lightly oiled baking sheet.

Step 7: Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, press firmly to adhere.

Step 8: Roast on the middle rack until crust is golden brown and chicken is cooked through (15-20 minutes).

Step 9: Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side.

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