PECAN-CRUSTED LIME CHICKEN
Note: You need to plan ahead. Once coated, the chicken must be refrigerated for two hours or more before it is cooked. From "Bite Me," by Julie Albert and Lisa Gnat.
• 1/2 c. flour
• 1/2 tsp. kosher salt
• 1/4 tsp freshly ground black pepper
• 6 tbsp. Dijon mustard
• 1/4 c. melted butter
• 2 limes, juiced, plus more limes for garnish
• 1 lime, zested
• 2 eggs, lightly beaten
• 2 c. chopped pecans
• 2 c. breadcrumbs
• 6 boneless, skinless chicken breast halves
Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
In a medium bowl, combine flour, salt and pepper. In a large bowl, whisk Dijon mustard, butter, lime juice and zest and eggs.
On a large plate, combine pecans and breadcrumbs. Working with one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture and finally coat in the pecan mixture. Place pecan-crusted chicken on prepared baking sheet and cover with waxed paper. Chill in refrigerator for 2 hours or more.
Preheat oven to 350 degrees. Bake chicken for 30 minutes and garnish with lime wedges.