Pecan Crusted Chicken

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1½ cup pecans
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place pecans in a food processor and pulse until finely ground. Transfer to a shallow dish and mix with garlic powder, onion powder, paprika, salt, and pepper.
3. In a second shallow dish, whisk together eggs and Dijon mustard. In a third shallow dish, place the flour.
4. Pat chicken breasts dry. Dredge each chicken breast in flour, then dip in the egg mixture, and finally press firmly into the pecan mixture to coat completely.
5. Melt butter and drizzle over the coated chicken breasts on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crispy.
7. Garnish with fresh parsley, if desired, and serve immediately.