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Crispy Maple Mustard Chicken

chicken - breast

1/3 cup pecans
1/3 cup dry bread crumbs
1/2 teaspoon each dried thyme, paprika and salt
1/4 cup Dijon mustard
1/4 cup maple syrup
4 boneless skinless chicken breasts

The maple-mustard dipping sauce is delicious, but you may serve this with plum sauce or chutney as well. Sweet mustard and walnuts may be substituted for the Dijon and pecans. In resealable plastic bag, coarsely crush pecans with rolling pin. In bowl, combine pecans, crumbs, thyme, paprika and salt; set aside. In small bowl, blend 1 tbsp of the mustard with the maple syrup; set aside for dipping sauce. Place remaining mustard in shallow dish; add chicken, turning to coat all over. Press chicken into bread crumb mixture, turning to coat. Place on well-greased baking sheet, turning to lightly grease both sides. Bake in 400°F oven for about 20 minutes or until golden and no longer pink inside. Serve with dipping sauce.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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