Crunchy Pecan-Crusted Chicken with Honey Mustard and Apple Salad

There’s something irresistible about chicken with a crunchy, nutty topping. This recipe takes it to the next level: tender chicken cutlets are slathered with a creamy honey mustard sauce, then crowned with a mixture of crushed pecans, panko and butter. As it bakes, the topping turns toasty and golden while the chicken stays juicy and tender.

On the side, a bright lemony apple salad adds a refreshing contrast. And don’t worry-there’s extra honey mustard sauce for dipping. This is weeknight luxury at its finest, ready in just 30 minutes.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 450°F. Wash and dry all produce. Finely chop the pecans (or crush them in their bag using a heavy pan or rolling pin).
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in the chopped pecans, panko, half the fry seasoning, a drizzle of olive oil and a pinch of salt and pepper.
3. In a small bowl, combine the honey, Dijon mustard and mayonnaise to make the honey mustard sauce.
4. Pat the chicken cutlets dry with paper towels. Season on both sides with the remaining fry seasoning, salt and pepper. Place the chicken on a lightly oiled baking sheet. Spread a thin layer of the honey mustard sauce over the tops of the chicken (reserve the rest for serving). Press the pecan mixture firmly onto the sauced tops; no need to coat the undersides. Roast on the middle rack until the crust is golden brown and the chicken is cooked through, 15-20 minutes. (The chicken is fully cooked when it reaches an internal temperature of 165°F.)
5. While the chicken roasts, halve, core and thinly slice the apple. In a large bowl, toss the mixed greens and apple slices with the Italian dressing. Season with salt and pepper.
6. Divide the chicken and salad between plates. Drizzle the chicken with the remaining honey mustard sauce and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for pecans?

Walnuts or almonds work well as a substitute. Chop them finely for a similar texture.

How do I store leftovers?

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in the oven to maintain crispiness.