Pecan Crusted Chicken Recipe

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set it aside. In a food processor, add the pecans and pulse until finely chopped. 

Transfer the pecans into a bowl and add the cornstarch, garlic powder, sweet paprika, black pepper and salt. Mix until well combined. 

In a second bowl, whisk together the Dijon mustard, honey and mayonnaise until well combined. 

Pat each chicken tenderloin dry. Use a pastry or silicone brush to brush the honey mustard mixture on each tenderloin. 

Transfer the chicken tenderloin into the pecan mixture and press the pecan mixture into the chicken tenderloin to cover it. 

Place the tenderloins on a baking sheet and bake for 20-25 minutes or until the center of the chicken is at least 165°F. If the nuts become too brown during baking, tent them with a piece of aluminum foil.

While the chicken is baking, prepare the honey mustard dipping sauce. In a bowl, whisk together the mayonnaise, honey, Dijon mustard, yellow (or brown) mustard, apple cider vinegar, salt and pepper. Mix until well combined.

Serve the pecan crusted chicken with a side of honey mustard dipping sauce and a side salad. Enjoy!