Pecan Crusted Chicken with Honey Mustard Dressing

This a change from your usual baked chicken, I think you will enjoy the tangy taste of the Dijon mustard with the pecans.

About 3 pounds of chicken (legs would be best for dipping but you can cut up a whole chicken if you would prefer.

2 large eggs

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1½ cups pecans

3 slices whole grain bread, coarsely torn into pieces

Honey mustard Sauce recipe to follow

Pre-heat oven to 400°F. Lightly oil a baking pan. Rinse and dry chicken. Beat eggs, mustard, salt & pepper in a pie plate. In a food processor process the pecans & bread until finely chopped. Pour mixture on a flat plate. One piece at a time roll it in the egg mixture then the pecan mixture. Arrange in oiled baking dish. Bake for 40-45 minutes. Serve with a side of vegetables and Honey mustard sauce for dipping.

Honey mustard sauce: In a blender combine ½ cup honey, ¼ cup apple or orange juice, 2 tablespoons Dijon mustard & 1 tablespoon apple cider vinegar. Blend well. Makes about 1 cup.

— Barbara Rexford