Baked Pecan-Crusted Chicken
with lemony arugula / basil tomato and cucumber salad
Toasted, crushed pecans form a crunchy, naturally gluten-free crust for baked chicken tenders. Serve them with simple lemon-dressed arugula and a late summer tomato and cucumber salad.
Ingredients
- Pecan halves - 3/4 cup , chopped
- Chicken breast tenders - 1 lb (sub boneless, skinless chicken breasts sliced)
- Mustard, Dijon - 1 Tbsp
- Honey - 1 Tbsp
- Baby arugula - 3 oz (sub baby spinach)
- Oil, olive - 2 tsp
- Lemon juice - 2 tsp
- Basil, fresh - 1/4 oz , chiffonade
- Tomatoes, medium - 2 , diced
- Cucumbers, medium - 2 , diced
- Oil, olive - 1 Tbsp
- Vinegar, balsamic - 2 tsp
Prep
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Pecans - Chop pecans in a food processor or by hand until they form fine crumbs. (Can be done up to 5 days ahead)
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Basil / Tomatoes / Cucumbers - Prep as directed and combine with olive oil (the portion for the salad) and vinegar. (Can be done up to 2 days ahead)
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Chicken breasts - Slice chicken into strips (if not already sliced). Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
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Make
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Heat oven to 375F / 190C degrees.
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While oven heats, combine mustard and honey.
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Brush sheet pan with some oil.
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Rub chicken strips with mustard-honey mixture and then coat in pecans. Spread chicken out onto sheet pan.
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Bake for 12 to 15 minutes, until chicken is cooked through and pecan crust is toasted.
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While chicken bakes, toss arugula in olive oil (the portion for chicken) and lemon juice.
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Arrange chicken on serving plates and top with arugula.
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Serve with salad on the side and enjoy!
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