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
Wheat
Milk
Eggs
Tree Nuts
Utensils
Baking Sheet
Paper Towel
Large Bowl
Small Bowl
Medium Bowl
Tags
High Protein
Quick
Pork-free
Carb Conscious
Regional-specialty
Classic Plates
Seasonal
Ingredients
Pecans
0.5 ounce
Panko Breadcrumbs
0.25 cup
Fry Seasoning
1 tablespoon
Dijon Mustard
2 teaspoon
Honey
2 teaspoon
Mayonnaise
2 tablespoon
Chicken Cutlets
24 ounce
Apple
1 unit
Lemon
1 unit
Mixed Greens
2 ounce
Olive Oil
Cooking Oil
Butter
Salt
Pepper
Preparation
1
• 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
• 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
• In a small bowl, combine honey, mustard,
and mayonnaise.
4
• 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
• 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
• Divide chicken and salad between plates. Drizzle
chicken with remaining honey mustard sauce.
Serve with any remaining lemon wedges on
the side.
***Poultry is fully cooked when internal temperature reaches 165°.***
![[PROTEIN DOUBLE CHICKEN CUTLETS] Pecan Crusted Chicken with Honey Mustard Sauce and Apple Mixed-Green Salad (D2V)](https://img.hellofresh.com/w_470,q_auto,f_auto,c_limit,fl_lossy/hellofresh_s3/image/663a457ebe3ee05a950c34fe-0cf1b359-e491477a.jpeg)
