Thursday, April 9, 2009

Pecan-Crusted Chicken in Honey Mustard Sauce

We actually ate this over salad and used the honey mustard sauce as a salad dressing. It was SO SO GOOD! And, as always, super easy!
2 eggs
2 Tbsp. water
1 pkt. shake 'n bake extra crispy seasoned coating mix
1 cup finely chopped pecans
6 boneless skinless chicken breast halves (2 lb.)
1/3 cup free miracle whip
1/3 cup honey dijon mustard
*Heat oven to 400 degrees. Beat eggs and water in shallow dish. Mix coating mix and nuts in separate shallow dish. Dip chicken in eggs, then in coating mixture, turning to evenly coat both sides of each breast. Place on foil-covered baking sheet.
*Bake 18-20 mins or until chicken is done. Meanwhile, mix dressing and mustard. Serve with chicken.