2 pounds boneless, skinless chicken breasts, cut into strips
salt/pepper to taste
1 8 oz Jar NJS Wicked Honey Mustard
FOR THE PECAN CRUST
1 cup Pecan Halves
1 cup Panko Breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Preheat oven to 375 degrees F.
1) Line a baking sheet with parchment paper, a silicone baking mat or non stick foil ; set aside.
2) To make the pecan crust, combine pecans, Panko, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs. If you do not have a food processor, you can place all ingredients in a ziploc bag and use rolling pin to crush up the pecan mixture.
3) Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
4) Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.