Pecan Crusted Chicken with Honey Mustard Dipping Sauce

Serves 4-6

·       1 cup fine pecan pieces

·       ½ cup breadcrumbs

·       1 tbsp. plus 2 tsp. Essence Creole Seasoning (see below)

·       2 large eggs

·       ¼ cup olive oil

·       2 lbs. boneless, skinless chicken breasts, cut lengthwise into strips

·       Chopped parsley (garnish)

·       Honey Mustard Dipping Sauce (See below)

Preheat oven to 375°. Lightly grease a large baking sheet.

In the bowl of a food processor, combine the pecan pieces, breadcrumbs, and 1 tbsp. Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together eggs, olive oil and remaining 2 tsp. of Essence. One at a time, dip the chicken into egg mixture, followed by pecan mixture, shaking to remove 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. Serve with dipping sauce. Also serves will with rustic mashed potatoes, roasted vegetables, and/or green salad.

Essence Creole Seasoning

·       2 ½ tbsp. paprika

·       2 tbsp. salt

·       2 tbsp. garlic powder

·       1 tbsp. black pepper

·       1 tbsp. onion powder

·       1 tbsp. cayenne pepper

·       1 tbsp. dried leaf oregano

·       1 tbsp. dried thyme

Thoroughly mix the following ingredients and store in an airtight container. Yields 2/3 cup seasoning.

Honey Mustard Dipping Sauce

·       ½ cup mayonnaise

·       2 tbsp. honey

·       2 tbsp. Creole mustard or other hot whole-grain mustard

·       Pinch salt

·       Pinch cayenne, to taste

In a small bowl, add all ingredients and stir to combine well. 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.)