Pecan Crusted Chicken

This delicious & perfectly-textured recipe requires few ingredients and very little preperation.

Ingredients

• Chicken Breasts, boneless skinless  ·  1 pound 
• buttermilk  ·  1/2 cup 
• Pecans, chopped  ·  1 1/2 cup 
• Herbie's Crusting Mix  ·  1 1/2 teaspoon 
• thyme leaves, chopped  ·  1 tablespoon 
• Herbies Cayenne Pepper  ·  1/2 teaspoon 
• All Purpose Flour  ·  2 tablespoons 
• Herbies Pepper Black Asta, ground  ·  1/2 teaspoon 
• Williamson Extra Virgin Olive Oil  ·  2 tablespoons 
• Honey  ·  1/2 cup 
• Dijon mustard  ·  1 tablespoon 
• Brie Cheese, cut into slices  ·  6 ounces 

Instructions

1. Preheat the oven to 400°F and lightly grease a rimmed baking sheet with oil.
2. In medium bowl combine the chopped pecans, thyme, flour, cayenne pepper, Herbie's Crusting Mix, Herbie's Black Pepper ASTA. Set aside.
3. Place buttermilk in a large shallow bowl, add the chicken and toss to coat.
4. Working with one piece at a time dredge the chicken through the pecan mixture, pressing gently to adhere. Place the coated chicken on the prepared baking sheet as you work. Drizzle the chicken breasts with Williamson Wines Extra Virgin Olive Oil and bake 20-30 minutes until the chicken is cooked through.
5. Make the honey sauce by combining the honey and the mustard in a small bowl. Whisk or stir together until well combined then reserve for later.
6. Remove the chicken from the oven and drizzle with half of the honey sauce. Top each chicken piece with a few slices of brie and bake 3 to 4 minutes more until the cheese has melted.
7. Serve the chicken drizzled with the remaining honey sauce.

Jenny's Tip: -You can also use chicken tenders for this recipe. Chicken tenders are the tenderloin, pectoralis minor, muscle of a chicken, which is a strip of white meat located under the breast but any chicken pieces can be used for this recipe.