Pecan Crusted Chicken with Honey Mustard Sauce
rec.food.recipes/SSMNITA/2003

1 cup broken pecans
1/2 cup plain unseasoned bread crumbs
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tsp table salt
1/8 tsp black pepper
1/2 tsp parsley or Herbs de Provencal (optional)
2 large eggs
1/4 cup melted butter or mild oil
1 or 2 pounds boneless, skinless chicken breasts, cut lengthwise into
strips
(Or, use chicken wing drummies or drumsticks)
Chopped parsley, garnish

Preheat oven to 375 degrees F. Lightly grease a large baking sheet.

In food processor bowl, combine pecan pieces, bread crumbs, and seasonings. Pulse for 1 minute to combine. Pour into a shallow dish.

In a medium bowl, beat together eggs, oil or melted butter. Dip chicken strips into the egg mixture one at a time, then coat with pecan mixture, shaking to remove any excess. Transfer to greased baking sheet and bake at 375 Degrees F., turning once, until chicken strips are cooked through and golden brown -- 15 to 20 minutes. Divide chicken on serving plates. Garnish with parsley and offer Honey Mustard sauce for dipping.

Honey Mustard Sauce:

1/2 cup mayonnaise
2 tablespoons honey
2 teaspoons Dijon Mustard or 1/2 teaspoon French's Prepared Mustard
1/8 tsp table salt
1/8 tsp black pepper
1/8 tsp paprika

Combine ingredients in a small bowl and stir well to make a smooth sauce (use wire whip). Cover tightly and refrigerate until ready to use. Honey-Mustard Dipping Sauce will keep, refrigerated in a covered glass or plastic container, for 2 weeks. Makes approximately 3/4 cup sauce.