It’s yummy post time!
I made a delicious Honey Mustard Chicken using boneless chicken breasts, you can slice these up into strips if you have kiddos. Really would work with any cut of chicken you have. You’ll have to make a honey mustard sauce (which I’ve doubled from this post) and a crust, but it’s really easy and totally worth it!
For the crust-
1 cup nut pecan halves
1 cup panko breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
For the Honey Mustard Sauce-
1/4 cup mayo
1/4 cup Greek plain yogurt
1/4 cup honey
2 tablespoons yellow mustard
2 tablespoons Dijon mustard
You’ll also need-
2 boneless chicken breasts
Salt and Pepper
1 tablespoon fresh chopped parsley (optional)
Let’s get started!
*Preheat oven to 375 degrees*
Take your panko, pecans, italian seasoning, garlic, and onion powders and food process or blend (my blender has a food chop feature), until mixture looks like coarse crumbs. Set aside.
Whisk together mustards, honey, mayo, and Greek yougurt, until well combined and no longer lumpy. Set aside.
Season chicken with salt and pepper to taste. I really don’t know what “to taste” means but I assume it’s what you think is good for you.
You do you.
Ok, this part is VERY important. You want to spoon some honey mustard sauce on top of the chicken. Spoon a good amount but save the rest of your sauce for dipping.
*Do NOT let the spoon touch the chicken and do NOT dip the chicken into the mustard
You do NOT want to contaminate the sauce!!!
Massage, that’s right massage, the honey mustard sauce into the chicken until covered.
Cover that goodness in breadcrumb mixture and set on parchment lined baking sheet.
Bake for 20 minutes or until crust is golden brown.
We made Trader Joe’s garlic fries as a side because they’re good!
Top with fresh chopped parsley if your heart desires and have a little bit of the sauce on the side to dip the chicken and fries in!
Not hard to make.
And looks classy as fuck.