PECAN-CRUSTED CHICKEN
Serves: 4
Chicken:
1/4 cup (60 mL) flour
1 1/4 tsp (6 mL) kosher salt
1/2 tsp (2.5 mL) freshly ground pepper
1/2 tsp (2.5 mL) paprika
1/2 tsp (2.5 mL) dried thyme
1 egg
2 tbsp (30 mL) honey mustard
1 cup (250 mL) coarsely chopped pecans
1 cup (250 mL) panko (Japanese bread crumbs)
2 tbsp (30 mL) sesame seeds
1/2 tsp (2.5 mL) orange zest (grated peel)
4 boneless, skinless chicken breasts, pounded so they have even thickness
2 tbsp (30 mL) olive oil
Orange honey glaze:
1/2 cup (125 mL) orange juice
1/4 cup (60 mL) honey
1. Preheat oven to 350 F (175 C). Line a baking sheet with aluminum foil and coat with oil or non-stick cooking spray.
2. In a shallow bowl, combine flour, 1 tsp (5 mL) of the salt, pepper, paprika and thyme.
3. In a second bowl, whisk together the egg and honey mustard. In a third larger bowl, combine pecans, panko, sesame seeds, orange zest and the remaining 1/4 tsp (1 mL) salt.
4. Coat each chicken breast in the flour mixture, shaking off excess. Then dip in the egg mixture.
Finally, coat in the pecan mixture, pressing coating well to make it stick.
5. Set chicken breasts on the foil-lined sheet and drizzle with the olive oil. (Mixture may be prepared up to this point, covered, refrigerated, then brought to room temperature before baking.)
6. Bake in preheated oven for 30 minutes. Let chicken rest at room temperature for 5 minutes. 7. Make glaze by combining orange juice and honey in a small saucepan over medium heat and boil for 4 minutes, until slightly thickened. Just before serving, drizzle over the hot, cooked chicken.