• 2 pounds boneless, skinless chicken breasts cut into strips
  • S&P
  • 2tbsp chopped fresh parsley leaves

For the honey mustard

  • ¼ cup mayonnaise
  • ¼ cup greek yogurt
  • ¼ cup honey
  • 2 tbsp mustard
  • 2 tbsp Dijon mustard

For the Pecan Crust

  • 1 cup pecans
  • 1 cup panko bread crumbs
  • 1 tbsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Make the honey mustard by combining the mayonnaise, greek yogurt, honey and mustards. Split and set aside in two small bowls. Make the pecan crust by combining pecans, panko, Italian seasoning, garlic powder and onion powder in a food processor until it looks like crumbs. Set aside in a medium bowl.

Season the chicken with salt and pepper. Dip the chicken into the honey mustard and then dredge through the pecan crumbs, pressing to coat. Place the chicken on the prepared baking sheet and bake for 15 to 20 minutes or until the chicken is cooked through. Serve immediately. Use 2nd bowl of honey mustard as a dipping sauce!

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