In 4 simple steps, you can serve up this foolproof, family-friendly and flavourful baked Lime Pecan Chicken.
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 tbsp Dijon mustard
1/4 cup melted margarine
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten
2 cups chopped pecans
2 cups breadcrumbs
6 boneless, skinless chicken breast halves
Note: Once coated, this chicken should be refrigerated for 2 hours or more. When you are ready to bake it, preheat the oven to 350°F.
Line a baking sheet with aluminum foil and coat with non- stick cooking spray.
In a medium bowl, combine flour, salt and pepper. In a large bowl, whisk Dijon mustard, margarine, lime juice, lime zest and eggs. On a large plate, combine pecans and breadcrumbs.
Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture.
Place pecan-crusted chicken on prepared baking sheet and cover with wax paper. Chill in refrigerator for 2 hours or more. Bake for 30 minutes and serve with lime wedges.
For another crowd-pleasing chicken dish, try Loaded Chicken BBQ Nachos.