Ingredients
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1 cup toasted pecans
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4 boneless, skinless chicken breasts
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2 tbsp Dijon mustard
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2 tbsp mayonnaise
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1 cup cornflakes
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2 tbsp olive oil
Steps
1
Preheat oven to 400°F. In a small bowl, beat together Dijon and mayonnaise. Separately, in a food processor, pulse together pecans, cornflakes, and salt, then transfer to a shallow bowl.
2
Line a baking sheet with parchment paper. Coat chicken breasts in Dijonnaise, dip in the cornflake mixture to coat, and lay on the baking sheet. Drizzle ½ tbsp of olive oil on top of each chicken breast.
3
Bake chicken for 20 min., or until an instant read thermometer reads 165°F and juice from the chicken runs clear. Remove from oven and let cool, loosely covered with foil, for a few minutes before serving.
