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Pecan-Crusted Chicken

Pecan-Crusted Chicken

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 also 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:
Tree Nuts
Wheat
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

½ ounce

Pecans

(Contains Tree Nuts)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Fry Seasoning

2 teaspoon

Dijon Mustard

2 teaspoon

Honey

2 tablespoon

Mayonnaise

(Contains Eggs)

10 ounce

Chicken Cutlets

1 unit

Apple

1 unit

Lemon

2 ounce

Mixed Greens

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate36 g
Sugar20 g
Dietary Fiber6 g
Protein32 g
Cholesterol150 mg
Sodium300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Small Bowl
Baking Sheet
Paper Towel
Large Bowl

Instructions

Prep
1

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

Make Crust
2

Place 2 TBSP butter (3 TBSP for 4 servings) in a medium microwavesafe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in pecans, panko, half the Fry Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Make Sauce
3

In a small bowl, combine mustard, honey, and mayonnaise.

Cook Chicken
4

Pat chicken dry with paper towels; season with salt, pepper, and remaining Fry Seasoning. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with a thin layer of honey mustard sauce (reserve remaining sauce 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.

Make Salad
5

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.

Serve
6

Divide chicken and salad between plates. Drizzle chicken with reserved honey mustard sauce. Serve with remaining lemon wedges on the side.