Pecan-Crusted Chicken · HelloFresh Database

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Pecan-Crusted Chicken

Hall Of Fame

Calorie Smart

Carb Smart

Easy Prep

Pecan-Crusted Chicken

with Honey Mustard Sauce & Lemony Apple Salad

5 min

Difficulty: 1/3

North America

Is there anything better than chicken with a crunchy, nutty topping? Why, yes! How about chicken coated in a creamy honey mustard sauce, then crusted in a mixture of crushed pecans, panko, and butter? (To be honest, we’d eat anything with that sprinkled on top!) The topping turns toasty and crispy in the oven as the chicken cooks to juicy perfection. As if that weren’t enough to sell you, on the side, we’re serving up lemony, apple-studded mixed greens (and more of that awesome honey mustard sauce for dipping). Weeknight luxury is just 30 minutes away!

Allergens

Milk

Eggs

Wheat

Tree Nuts

Utensils

Baking Sheet

Paper Towel

Small Bowl

Large Bowl

Medium Bowl

Tags

Calorie Smart

Carb Smart

Easy Prep

Fall

Seasonal

Protein Smart

Fall-flavours

Oven Required

Ingredients

Pecans

Pecans

0.5 ounce

Panko Breadcrumbs

Panko Breadcrumbs

0.25 cup

Fry Seasoning

Fry Seasoning

1 tablespoon

Dijon Mustard

Dijon Mustard

2 teaspoon

Honey

Honey

2 teaspoon

Mayonnaise

Mayonnaise

2 tablespoon

Chicken Cutlets

Chicken Cutlets

10 ounce

Apple

Apple

1 unit

Lemon

Lemon

1 unit

Mixed Greens

Mixed Greens

2 ounce

Olive Oil

Olive Oil

Cooking Oil

Butter

Butter

Salt

Salt

Pepper

Pepper

Preparation

1

Prep

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

2

Make Crust

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

3

Make Sauce

• In a small bowl, combine honey, mustard, and mayonnaise.

4

Cook Chicken

• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.

5

Make Salad

• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.

6

Serve

• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***

Nutrition per serving

620

kcal

Calories

38

g

Fat

8

g

Saturated Fat

34

g

Carbohydrate

19

g

Sugar

4

g

Dietary Fiber

35

g

Protein

150

mg

Cholesterol

370

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth