Categories: chicken

Ingredients

• Chicken:
• 2 boneless, skinless chicken breasts
• 3/4 c. finely chopped pecans
• 3/4 c. Italian bread crumbs
• 1/2 c. milk
• 1 Tbsp. unsalted butter
• 1 Tbsp. olive oil
• *****
• Sauce:
• 1/4 c. Dijon mustard
• 1/4 c. brown sugar
• 3 Tbsp. bourbon whiskey
• 2 Tbsp. soy sauce
• 1 tsp. Worcestershire sauce
• 1/4 c. unsalted butter

Directions

1. Preheat oven to 375 degrees.

2. In a small saucepan, whisk together all sauce ingredients except the butter and set aside.

3. Place a piece of plastic wrap or wax paper over chicken breasts and pound with a mallet to an even 3/4" thick.

4. Cut each chicken breast in half to make 4 pieces total.

5. Stir together the pecans and bread crumbs in a shallow dish.

6. Pour milk into a bowl.

7. Dip each piece of chicken into the milk and allow excess to drip off.

8. Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.

9. Heat olive oil and butter in a large, oven-safe skillet over medium heat.

10. Place the coated chicken breasts in the pan and fry each side until browned, about 2-3 minutes per side.

11. Put skillet with chicken into the oven and bake until cooked through, about 10 minutes.

12. Meanwhile, heat the sauce over medium heat.

13. Bring to a boil and boil one minute.

14. Remove from heat and whisk in remaining 1/4 c. butter until melted.

15. Serve chicken with sauce.

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