Pecan Chicken with Honey Mustard Sauce

Pecan Chicken

I always like to find new foods and desserts to try. I don’t like to eat the same meals over and over and over again. Pinterest is a great website to use to find food ideas. That’s where I get a majority of the recipes I want to try. I found the recipe for the Pecan Chicken while I was scrolling through the many pages of pictures. I saw the image of the chicken, which is provided right there on the left, and I knew that I wanted to try it. The things that I cook are usually desserts. I just have a really large sweet tooth. Because of this I don’t really have any experience cooking “real food” so today I tried something new and attempted to make this dish. I had a little bit of help from my mom, mainly consulting, but I did most of it on my own.

The recipe is from this website so I encourage you to check out what else they have to offer.


  • 4 6-ounce skinless chicken breast halves
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 1 cup pecans, finely chopped, plus extra for garnish
  • 1 cup flour
  • 1/4 cup vegetable oil (corn, peanut, or olive oil)
  • chopped parsley for garnish

Honey Mustard Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup stone ground mustard
  • 1 tablespoon whole milk
  • 1 tablespoon sweet rice wine vinegar
  • 2 tablespoons honey


For honey mustard sauce, place all ingredients for the sauce in a cold saucepan in order, stirring to combine. Heat to medium; do not boil, or sauce will separate. When warm, about 150 degrees, remove from heat.

Trim chicken breasts. Place in a thick plastic bag and pound out lightly to an even thickness, skin side down at first.

Combine panko and pecans in an 8-inch square baking pan or a pie plate and mix together well. In a separate pie plate or bowl, whisk egg and milk together to make an egg wash. Place flour in a separate medium bowl.

Dredge chicken in the flour first, then dip thoroughly in the egg wash, and finish with the panko-pecan coating. Press chicken down on both sides to cover completely.

Heat oil to medium in a large (12 inch) frying pan. When oil is at 160 degrees (water drops should pop), add prepared chicken and cook for 4 to 5 minutes on each side, until coating is mahogany brown.


I really liked the breading on the chicken. I think it added a nice flavor. I think the sauce was too strong so I suggest leaving out the vinegar. I think the mustard is enough to give the sauce its taste. I didn’t think there would be enough sauce so I made a double batch but it turned out that I didn’t need to do that after all. My family didn’t use that much sauce because it was so strong. I served mashed sweet potatoes and asperagus with the chicken which provided a good variety of flavors. I recommend them, especially the sweet potatoes.


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