Instructions

• Preheat oven to 425°F (220°C). Line an 18x13-inch baking sheet with foil and place an oven-safe cooling rack on the sheet; spray the rack with nonstick cooking spray. Set aside.
• In a shallow dish, combine 3/4 cup finely chopped Fisher pecans, 2/3 cup panko breadcrumbs, 1 1/4 tsp paprika, 3/4 tsp garlic powder, and freshly ground black pepper to taste. Stir to mix evenly.
• In a small bowl, mix 1 Tbsp Dijon mustard, 1 Tbsp mayonnaise, and 1/2 Tbsp honey to make the first honey-mustard mixture. Set aside.
• Place one chicken breast between sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Repeat with remaining breasts.
• Pat the chicken breasts dry with paper towels. Brush the top side of each breast with the first honey-mustard mixture and lightly season that side with salt.
• Working one piece at a time, transfer a chicken breast to the pecan-panko mixture with the honey-mustard side down. Press firmly so the mixture adheres to the bottom.
• Brush the top (uncoated) side of the chicken with more of the first honey-mustard mixture, season lightly with salt, then turn the chicken over and press the top into the pecan-panko mixture so both sides are well coated. Press again on each side as needed so the coating adheres evenly.
• Transfer the coated chicken to the prepared wire rack on the baking sheet. Leave space between breasts. If any pecan-panko mixture remains, press extra onto the tops and sides of the chicken pieces to even the coating.
• (Optional) Lightly spray the tops of the coated chicken with olive oil cooking spray to encourage browning.
• Bake in the preheated oven until the chicken is cooked through and the internal temperature reaches 165°F (74°C), about 20–25 minutes. If the pecans brown too quickly, tent the chicken loosely with foil.
• While the chicken bakes, make the finishing honey-mustard sauce: in a small clean bowl stir together the remaining 1 1/2 Tbsp Dijon mustard, 1 1/2 Tbsp mayonnaise, and 1 1/2 Tbsp honey.
• When the chicken is done, remove from oven and (optional) let rest 2–3 minutes. Drizzle each piece with the finishing honey-mustard sauce and serve warm.