6 boneless, skinless chicken breasts
1 c. honey, divided
1 c. pecans, finely chopped
1 c. bread crumbs
Preheat oven to 375 degrees F.
You’ll need two small bowls for this recipe.
Bowl #1 – Beat the eggs and ½ cup honey together.
Bowl #2 – Mix the pecans and bread crumbs.
First dip each chicken breast into the egg mix, then into the pecan mix ensuring the entire piece is well coated.
Repeat for each breast, arranging them on a baking sheet.
Bake at 375 for 30 minutes, remove from oven and drizzle each breast with the remaining honey. Return to the oven for another 10 minutes or until juices run clear and breasts are no longer pink.
Serve with a homemade honey-mustard dipping sauce.