Pecan-Crusted Chicken with Honey Mustard Sauce & Lemony Appl

• servings: 2 servings
• total time: 30 minutes

Ingredients

2 * ½ ounce Pecans

2 * ¼ cup Panko Breadcrumbs

2 * 1 tablespoon Fry Seasoning

2 * 2 teaspoon Dijon Mustard

2 * 2 teaspoon Honey

2 * 2 tablespoon Mayonnaise

2 * 10 ounce Chicken Cutlets

2 * 1 unit Apple

2 * 1 unit Lemon

2 * 2 ounce Mixed Greens

2 * 1 tablespoon Olive Oil

2 * 1 teaspoon Cooking Oil

2 * 1 tablespoon Butter

2 * Salt

2 * Pepper

Directions

• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop pecans (or crush in their bag with a heavy pan or rolling pin).

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper.

• In a small bowl, combine honey, mustard, and mayonnaise.

• Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes.

• Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper.

• Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.

Nutrition

• Calories: 600 kcal
• Total Fat: 37 g
• Saturated Fat: 8 g
• Cholesterol: 135 mg
• Sodium: 390 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 5 g
• Total Sugars: 22 g
• Protein: 35 g