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Location: Texas, United States

Friday, February 22, 2008

Honey-Pecan Crusted Chicken

The chicken breasts are not pictured because they got eaten first, and therefore were not available for my photography session. We did choose to use boneless skinless breasts; I think the original recipe assumes you will use regular bone-in chicken.

1/4 tsp salt
1/4 tsp pepper
4 6-oz chicken breast halves,skinned
8 4-oz chicken drumsticks, skinned
1/4 cup honey
2 TBS dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1-1/4 cups cornflakes, finely crushed ~ (4 cups uncrushed)
1/2 cup pecans, finely chopped
cooking spray

Preheat oven to 400ºF.

Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400ºF for 40 minutes or until done.



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