Ingredients
- 4 boneless, skinless chicken breasts (about 1 lb total, or 4 oz each)
- 2/3 cup gluten-free panko breadcrumbs
- 2/3 cup pecans finely chopped
- 2 teaspoons ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon yellow mustard
For drizzling:
- 4 teaspoons honey
- 2 teaspoons yellow mustard
Instructions
- Heat your oven to 425°F and place a cooling rack on top of a rimmed baking sheet.
- Place chicken on a cutting board and use a rolling pin or meat masher to pound out to about 3/4-inch thick. Sprinkle generously with salt on both sides.
- In a large, rimmed plate, mix together the panko, pecans, ground mustard, onion powder, paprika, and salt.
- In a large bowl, whisk the mayo, honey, and mustard together.
- Use one hand to coat the chicken in the mayo mixture, shaking off any excess (it should be well-coated but not dripping). Place the chicken in the pecan mixture and use your other hand to pack on the pecan mixture to the chicken. Coat both sides and really press the pecan mixture in. Once well-coated, place each chicken breast onto the cooling rack and repeat for all the chicken.
- Spray the chicken with cooking spray and bake for 10 minutes. Flip and bake for another 10 minutes, or until the internal temperature of each breast reads 165°F with a meat thermometer.
- Turn the oven to high broil and broil until browned, about 1 to 3 minutes. Watch closely as the crust will burn quickly!
- Whisk together the remaining honey and mustard.
- Drizzle the honey mustard mixture over the cooked chicken and let it rest for 5 minutes before slicing and serving.
