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Honey Mustard Pecan Crusted Chicken

1 cup plain bread crumbs

1 cup finely chopped pecans

1 cup crushed french-fried onion rings

1 1/2 teaspoons seasoned salt

1/2 teaspoon black pepper

1/3 cup honey or Dijon mustard

1/3 cup melted butter or margarine

3 to 4 pounds bone-in chicken parts, skinned


Preheat oven to 350 degrees. Spray a cooking sheet or flat baking pan with non-stick cooking spray.

Mix together the bread crumbs, nuts, crushed french-fried onions, seasoned salt and pepper on a flat plate.

In a small bowl, combine mustard with melted butter. Either dip the chicken pieces in the butter mixture or brush the butter mixture onto the pieces.

Place the chicken pieces (one or two at a time) into the nut mixture. Press firmly to coat the pieces with the mixture. Place the coated pieces on the prepared pan. Sprinkle lightly with paprika. Bake chicken for one hour or until chicken juices run clear when pierced with a fork.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889