• May 21, 2011 - 7:06 PM


Serves 6.

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.

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