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
Calorie Smart
Carb Smart
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
10 ounce
Apple
1 unit
Mixed Greens
2 ounce
Olive Oil
1 tablespoon
Cooking Oil
1 teaspoon
Butter
1 tablespoon
Salt
Pepper
Lemon
1 unit
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.
***Chicken 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)
