Toasted pecans and crunchy cornflakes bring plenty of texture to Dijon-spiked chicken breasts. You can make this easy kid-friendly dinner in 30 minutes!
Ingredients
- 1 cup toasted pecans
- 4 boneless, skinless chicken breasts
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 cup cornflakes
- 2 tbsp olive oil
Steps
- Preheat oven to 400°F. In a small bowl, beat together Dijon and mayonnaise. Separately, in a food processor, pulse together pecans, cornflakes, and salt, then transfer to a shallow bowl.
- Line a baking sheet with parchment paper. Coat chicken breasts in Dijonnaise, dip in the cornflake mixture to coat, and lay on the baking sheet. Drizzle ½ tbsp of olive oil on top of each chicken breast.
- Bake chicken for 20 min., or until an instant read thermometer reads 165°F and juice from the chicken runs clear. Remove from oven and let cool, loosely covered with foil, for a few minutes before serving.
Tags
- December 2016