Pecan Crusted Chicken With Honey Mustard Aioli by Alice Hayes - Musely
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Pecan Crusted Chicken With Honey Mustard Aioli

posted in Food & Drink > Recipes
05/16/2016
  • For the aioli:
    ½ cup mayo
    1 teaspoon lemon juice
    3 tablespoons honey dijon mustard (or 1 tablespoon honey + 2 tablespoons dijon)
    2 garlic cloves, minced
    ⅛ teaspoon salt
    ⅛ teaspoon pepper

  • For the chicken:
    ½ cup pecan pieces
    ¼ cup cornmeal
    2 tablespoons cornstarch
    ½ teaspoon dried thyme
    ½ teaspoon paprika
    1 teaspoon coarse salt
    ½ teaspoon pepper
    4 boneless, skinless chicken breasts, pounded to ½" thin
    3 - 4 tablespoons canola oil, for frying

  • For the aioli:
    In a small bowl, mix together ingredients until smooth. Refrigerate until ready to use.
    For the chicken:
    In a food processor, combine the pecan, cornmeal, cornstarch, thyme, paprika, salt & pepper. Process until a pieces have become a fine crumb. Transfer to a bowl or plate.
    Dip chicken into crumbs to coat both sides. Set aside.
    In a large skillet, heat canola oil to medium-high. Fry chicken until golden brown on both sides and chicken has reached an internal temperature of 165˚F, about 4 - 5 minutes per side.

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