Pecan Crusted Chicken

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

Ingredients

• Chicken tenders, boneless, skinless  ·  1 pound 
• Herbies Crusting Mix  ·  2 tablespoons 
• buttermilk  ·  1/2 cup 
• pecans, raw  ·  11/2 cup 
• flour, whole wheat  ·  2 tablespoons 
• thyme leaves, chopped  ·  1 tablespoon 
• Herbies Cayenne Pepper  ·  1/2 teaspoon 
• Kosher salt  ·  1/2 teaspoon 
• 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 small wedges  ·  1/4 ounce 

Instructions

1. Preheat the oven to 375°F and lightly grease a rimmed baking sheet with oil.
2. Place buttermilk in a large shallow bowl, add the chicken and toss to coat.
3. In a separate large shallow bowl combine the walnuts, flour, thyme, Herbies Cayenne Pepper, Herbies Crusting Mix and a pinch each of salt and pepper. .
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. Brush the drizzle or drizzle the tenders with olive oil and bake 15 to 20 minutes until the chicken is cooked through.
5. Make the honey sauce by combining the honey and the mustard in a small saucepan over medium heat, and cook about two minutes until the honey is warm and pourable.
6. Remove the chicken from the oven and drizzle with half of the honey sauce. Top each chicken peice with a wedge of brie and bake 3 to 5 minutes more until the cheese has melted.
7. Serve the chicken drizzled with the remaining honey sauce.

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