PRETZEL PECAN HONEY CHICKEN
This Easy Baked Honey Chicken recipe has the best pretzel and pecan crust and makes an impressive main dish for a dinner party or special holiday gathering.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 395 kcal
1 lb. chicken breasts organic
1/4 cup flour gluten-free, 1-to-1 blend
1/4 tsp. salt
1/8 tsp. black pepper
1 1/4 cup pretzel twists gluten-free
2/3 cup pecans or 3 oz., raw
1 egg
1 Tbsp. milk
2 Tbsp. butter
2-3 Tbsp. honey
Preheat oven to 350F.
Using a meat mallet, pound chicken to 1-inch thick and cut chicken breasts into 4-ounce portions.
In a mini-prep food processor add pretzels and process until they form crumbs. You should end up with about ⅔ cup of crushed pretzels.
Remove pretzels from the processor and add the pecans. Pulse until the pecans are finely chopped. You should have about 1/2 cup of finely chopped pecans.
In three separate shallow bowls add the flour, salt, and pepper to the first bowl, whisk the egg and milk in the second bowl, and toss together the pretzels and pecans in the third bowl.
Dip each chicken breast in the flour mixture, dredge in the egg wash, and then coat completely in the pretzel-pecan mixture. Repeat with remaining chicken breasts.
Place coated chicken breasts in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray and top each with 1/2 tablespoon of butter.
Bake in preheated oven for 25-30 minutes, or until a meat thermometer reads 165F.
Just before serving drizzle 1/2-1 tablespoon of honey on each chicken breast. Serve immediately and enjoy!
This Easy Baked Honey Chicken recipe has the best pretzel and pecan crust and makes an impressive main dish for a dinner party or special holiday gathering.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 395 kcal
1 lb. chicken breasts organic
1/4 cup flour gluten-free, 1-to-1 blend
1/4 tsp. salt
1/8 tsp. black pepper
1 1/4 cup pretzel twists gluten-free
2/3 cup pecans or 3 oz., raw
1 egg
1 Tbsp. milk
2 Tbsp. butter
2-3 Tbsp. honey
Preheat oven to 350F.
Using a meat mallet, pound chicken to 1-inch thick and cut chicken breasts into 4-ounce portions.
In a mini-prep food processor add pretzels and process until they form crumbs. You should end up with about ⅔ cup of crushed pretzels.
Remove pretzels from the processor and add the pecans. Pulse until the pecans are finely chopped. You should have about 1/2 cup of finely chopped pecans.
In three separate shallow bowls add the flour, salt, and pepper to the first bowl, whisk the egg and milk in the second bowl, and toss together the pretzels and pecans in the third bowl.
Dip each chicken breast in the flour mixture, dredge in the egg wash, and then coat completely in the pretzel-pecan mixture. Repeat with remaining chicken breasts.
Place coated chicken breasts in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray and top each with 1/2 tablespoon of butter.
Bake in preheated oven for 25-30 minutes, or until a meat thermometer reads 165F.
Just before serving drizzle 1/2-1 tablespoon of honey on each chicken breast. Serve immediately and enjoy!
