Pecan-Crusted Chicken with Honey Mustard and Apple Salad

This pecan-crusted chicken is a delightful twist on classic breaded chicken. The nutty, buttery crust adds incredible crunch, while the honey mustard sauce brings a perfect balance of sweet and tangy flavors. Paired with a crisp apple and mixed greens salad, this meal is both satisfying and refreshing.

Best of all, it comes together in just 30 minutes, making it an ideal choice for busy weeknights. The chicken stays juicy inside while the topping turns golden and crispy in the oven. Serve with extra honey mustard for dipping and enjoy a restaurant-quality dinner at home.

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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. Preheat oven to 450°F with rack in middle position. Wash and dry produce. Finely chop pecans (or crush in bag with a heavy pan).
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, about 30 seconds. Let cool slightly, then stir in 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 honey, mustard and mayonnaise to make the honey mustard sauce.
4. Pat chicken cutlets dry with paper towels; season with remaining Fry Seasoning, salt and pepper. Place on a lightly oiled baking sheet. Spread a thin layer of honey mustard sauce over the tops of the chicken. Mound the pecan mixture on top, pressing firmly to adhere (do not coat undersides). Roast until crust is golden brown and chicken is cooked through, 15-20 minutes (internal temperature should reach 165°F).
5. Meanwhile, halve, core and thinly slice the apple. In a large bowl, toss mixed greens and apple with Italian dressing. Season with salt and pepper.
6. Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets and adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

How do I store leftovers?

Store leftover chicken and salad separately in airtight containers in the refrigerator. The chicken can be reheated in the oven to maintain crispiness.