Pecan Chicken with Honey Mustard

Pecan Chicken with Honey Mustard
Yield: 16 pieces Prep 15 mins Bake 400°F 45 mins


  • 2 whole chickens (about 3-1/2 pounds each), each cut into 8 pieces
  • 4 slices white bread, torn into pieces
  • 2 cups pecan pieces
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 large eggs
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
Honey-Mustard Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup honey

Make It


1. Place racks in bottom and upper third of oven. Heat oven to 400 degrees F. Line two 15 x 10-inch jell-roll pans with foil. Reserve wings for future use. Remove skin from chicken; cut breasts in half. In food processor, finely chop bread, pecans, salt and cayenne.

2. In pie plate, stir together eggs, honey and mustard. Dip chicken pieces into egg mixture, then in pecan mixture to coat. Place on prepared pans.

3. Bake in 400 degree F oven about 45 minutes, until chicken is browned and registers 170 degrees F for white meat, 180 degrees F for dark, on instant-read thermometer; switch pans halfway through.


4. In bowl, mix mayonnaise, mustard and honey. Serve chicken and sauce either warm or chilled. Makes 16 pieces.

Nutrition Facts

Amount Per Serving: cal. (kcal): 317, Fat, total (g): 17, chol. (mg): 96, sat. fat (g): 2, carb. (g): 16, fiber (g): 2, pro. (g): 26, sodium (mg): 477, Percent Daily Values are based on a 2,000 calorie diet.