Monday, August 9, 2021


 Chicken, chicken, chicken.... we eat so much of it that it can get a bit boring!  I look high and low for recipes that will give the ordinary chicken breast a kick of flavor and texture. This one has both and the accompanying sauce takes it even further in the flavor category!


  • 1 C. pecans, finely chopped
  • 1 C. bread crumbs (I use 1/2 panic, 1/2 italian seasoned crumbs)
  • 3 T. cajun seasoning, divided
  • 2 large eggs
  • 1/4 C. olive oil
  • 2-3 boneless, skinless chicken breasts (depends on size)

Preheat oven to 375. Spray a large baking pan (cookie sheet) with non-stick spray.
In a medium bowl combine pecans, bread crumbs and 1 T. cajun seasoning.
In another medium bowl whisk together eggs, oil and 2T. cajun seasoning.

Doing one breast at a time coat chicken in egg mixture then dredge in pecan mixture, pressing to ensure coating sticks well.  Place on baking sheet. Continue with all pieces making sure to leave a little space between each piece for even cooking.

Bake for 20-25 minutes until golden brown and internal temp. reaches 165.

1/2 C. Mayo
2 T. honey
2 T. dijon mustard
1 T. cajun seasoning
1/8 t. cayenne pepper (more if you like heat)
Whisk sauce ingredients together and refrigerate.  Set out for 5 minutes or so 
before serving. Drizzle on chicken.

Great served with mashed potatoes.

TIPS: Chicken breasts seem so large now that I place between several layers of wax paper and pound to a thinner size.  Cajun seasoning is also called blackening seasoning.

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