Ingredients Jump to Instructions ↓

  1. 1 cup pecan pieces

  2. 1/2 cup bread crumbs

  3. 1 tablespoon plus 2 teaspoons Essence, recipe follows

  4. 2 large eggs

  5. 1/4 cup olive oil

  6. 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips Chopped parsley , garnish Honey Mustard Dipping Sauce, recipe follows

  7. 2 1/2 tablespoons paprika

  8. 2 tablespoons salt

  9. 2 tablespoons garlic powder

  10. 1 tablespoon black pepper

  11. 1 tablespoon onion powder

  12. 1 tablespoon cayenne pepper

  13. 1 tablespoon dried leaf oregano

  14. 1 tablespoon dried thyme

  15. 1/2 cup mayonnaise

  16. 2 tablespoons honey

  17. 2 tablespoons Creole mustard or other hot whole-grain mustard Pinch salt Pinch cayenne, or to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. In the bowl of a food processor , combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes. Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side. *Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.) Yield: approximately 3/4 cup


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