Start by preheating your oven to 425 degrees Fahrenheit. This high temperature is crucial for achieving that golden crust. While the oven heats up, line a 18 by 13-inch baking sheet with foil and place an oven-safe cooling rack on top. This setup allows air to circulate around the chicken, ensuring a crisp finish. Lightly spray the rack with non-stick cooking spray to prevent sticking.
In a shallow dish, combine the finely chopped pecans, panko breadcrumbs, paprika, garlic powder, and season with salt and pepper to taste. This mixture will create a lovely, crunchy coating for the chicken.
Now, in a small mixing bowl, stir together 1 tablespoon of dijon mustard, 1 tablespoon of mayonnaise, and 1/2 tablespoon of honey. This honey mustard mixture is what gives the chicken its fabulous flavor.
Take your boneless skinless chicken breasts and pound them to an even thickness of about 1/2 inch. This step ensures that they cook evenly. Once flattened, dab them dry with paper towels; moisture can prevent the coating from adhering properly.
Brush the top side of the chicken with the honey mustard mixture, then season with salt. This initial layer of flavor is key.
Carefully transfer one piece of chicken to the panko mixture, honey mustard side down. Press firmly to ensure the coating adheres well to the bottom. Then, brush the top side of the chicken with the remaining honey mustard mixture and season again with salt. Flip the chicken and press to coat both sides thoroughly. You want the chicken well-covered for that perfect crunch.
Transfer the coated chicken to the wire rack. Repeat this process with the remaining pieces, ensuring there’s space between each on the rack. If you have any extra pecan mixture left, sprinkle it over the tops of the chicken and press down gently. This gives an added crunch and flavor.
If you have olive oil cooking spray, you can spray the tops of the chicken. This step is optional but encourages a lovely golden color as it bakes.
Slide the chicken into the preheated oven and bake until cooked through. The internal temperature should reach 165 degrees Fahrenheit, which usually takes about 20 to 25 minutes. Keep an eye on the pecans; if they start browning too quickly, tent the chicken with foil to prevent burning.
Meanwhile, in a clean small mixing bowl, stir together the remaining 1 1/2 tablespoons of dijon mustard, 1 1/2 tablespoons of mayonnaise, and 1 1/2 tablespoons of honey. This will act as a drizzle to add even more flavor when serving.
Once the chicken is done, drizzle it with the honey mustard mixture and serve warm. For a fresh touch, consider garnishing with chopped parsley.
