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Panko-Pecan encrusted Chicken with Honey-Dijon Curry glaze

Ingredients:

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground red pepper flakes
  • 1/2 teaspoon dried thyme
  • 8 skinned and boned chicken thighs
  • 3/4 cup honey, divided
  • 3/4 cup Dijon mustard, divided
  • 2 garlic cloves, minced
  • 1/2 cup pecans, finely chopped
  • ½ cup Panko breadcrumbs
  • ½-1 teaspoon curry powder (depending on how much curry flavor you prefer)

Instructions:

First grind salt, black pepper, red pepper flakes, and dried thyme in a grinding bowl or mortar. In a separate bowl mix together ½ cup of honey, ½ cup of Dijon, and two minced garlic cloves. Place chicken in whatever marinating dish you choose, sprinkle chicken with seasoned mix and evenly massage into chicken for optimal seasoning results.  Next pour honey-dijon mixture over chicken, cover, and place in refrigerator to marinate for 2 hours.

Once your chicken has marinated, remove from refrigerator, and discard any remaining marinate.  Mix together chopped pecans and panko on a baking dish, place chicken in pecan/panko mix, evenly coating chicken.    Place chicken on a lightly greased rack of a boiling pan that is bottom lined in aluminum foil.  Place in a preheated oven at 375 degrees Fahrenheit for 40 minutes, or until your chicken is done.

For the finishing sauce:  mix together ¼ cup honey, ¼ cup Dijon, and curry powder.  Once your chicken has baked, you can pour sauce over your chicken OR serve as a dipping sauce.

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