with Honey Mustard Sauce & Lemony Apple Salad
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
Utensils
Tags
Pecans
0.5 ounce
Panko Breadcrumbs
0.25 cup
Fry Seasoning
1 tablespoon
Dijon Mustard
2 teaspoon
Honey
2 teaspoon
Mayonnaise
2 tablespoon
Salmon
10 ounce
Apple
1 unit
Lemon
1 unit
Mixed Greens
2 ounce
Olive Oil
1 tablespoon
Cooking Oil
1 teaspoon
Butter
1 tablespoon
Salt
Pepper
• 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). **Adjust rack to top position if using salmon.**
• 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.
• In a small bowl, combine honey, mustard, and mayonnaise.
• 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. **Swap in salmon* for chicken; roast on top rack, 8-10 minutes.**
• 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.
• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side. ****Salmon is fully cooked when internal temperature reaches 145º.***
790
kcal
Calories
57
g
Fat
12
g
Saturated Fat
34
g
Carbohydrate
19
g
Sugar
4
g
Dietary Fiber
32
g
Protein
135
mg
Cholesterol
360
mg
Sodium
