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
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Preheat oven to 375 degrees.
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In a small saucepan, whisk together all sauce ingredients except the butter and set aside.
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Place a piece of plastic wrap or wax paper over chicken breasts and pound with a mallet to an even 3/4" thick.
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Cut each chicken breast in half to make 4 pieces total.
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Stir together the pecans and bread crumbs in a shallow dish.
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Pour milk into a bowl.
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Dip each piece of chicken into the milk and allow excess to drip off.
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Place into pecan and crumb mixture, pressing firmly to coat with crumbs on each side.
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Heat olive oil and butter in a large, oven-safe skillet over medium heat.
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Place the coated chicken breasts in the pan and fry each side until browned, about 2-3 minutes per side.
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Put skillet with chicken into the oven and bake until cooked through, about 10 minutes.
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Meanwhile, heat the sauce over medium heat.
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Bring to a boil and boil one minute.
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Remove from heat and whisk in remaining 1/4 c. butter until melted.
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Serve chicken with sauce.