Honey-Pecan Crusted Chicken

[Julia1Pin]

I tried this 2 weeks ago, and again last night. This is really good. The flavors really mix well together (even though I've been using frosted flakes instead of corn flakes). I served it with basmati rice with herbs and a tiny bit of truffle oil. The colors on the plate were beautiful too.

[Peggy]

Julia,

I agree. This is a great recipe! The frosted flakes don't make it too sweet?

Peggy

[Linda in MO]

We also like this, but I use boneless, skinless chicken breasts.

[Julia1Pin]

Originally posted by Peggy
Julia,

I agree. This is a great recipe! The frosted flakes don't make it too sweet?

Peggy

I don't think there's too much of a difference, since there's honey in the recipe anyways. It's actually just the right amount of sweetness (I also tend to double the spices so that may be why).

[ewatkins]

What issue is this from?

[Peggy]

Here is the recipe. It was originally in CL - July 1997 but is also in the Complete CL Cookbook.

Honey Pecan Crusted Chicken
1/4 tsp salt
1/4 tsp pepper
4 (6oz) skinned chick. breasts
8 skinned drumsticks
1/4 cup honey
2 TBS dijon mustard
3/4 tsp paprika
1/8 tsp garlic powder
1 1/4 cups crushed corn flakes - about 4 cups uncrushed
1/2 c chopped pecans
cooking spray

Preheat oven 400. Sprinke salt and pepper over chicken. Combine honey, mustard, paprika, and garlic powder in a small bowl. Combine crushed cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken w/honey mixture; dredge in cornflake crumbs.

Place chicken on large baking sheet coated with spray. Lightly coat chicken with cooking spray. Bake for 40 min or til done.