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Chicken gets an elevated twist with this crispy coating, achieved by baking, not frying. This is a fast, go-to recipe that the whole family will enjoy.
4 boneless, skinless chicken breasts, pounded
3 tablespoons Gefen Maple Syrup
3 tablespoons Dijon mustard
1/3 cup finely chopped raw pecans
1 cup Pereg Cornflake Crumbs or panko
1/2–1 teaspoon salt
1/3–1/4 teaspoon cayenne pepper
Preheat oven to 350 degrees Fahrenheit. Spray baking sheet with cooking spray or line with Gefen Parchment Paper. Set aside.
Cut each chicken breast into two or four strips.
In a medium bowl, combine maple syrup and mustard (see “Optional,” below).
In a shallow dish, combine pecans, cornflake crumbs, salt, and cayenne.
Dip chicken strips in maple/Dijon to coat, then in pecans/cornflake crumbs.
Place on baking sheet and spray with cooking oil. Bake 20–25 minutes, until crisp and cooked through.
Optional: Prepare extra sauce and store in a squeeze bottle. Drizzle over chicken when ready to serve.
Photography by Heather Winters
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