Monday, October 21, 2013

Honey- Nut Coated Chicken

Honey- Nut Coated Chicken 


 This is for dinner tonight- always a crowd pleaser.  I love the combination of the nuts with the sweet honey.  It's got that sweet-salty thing going on and it tastes fabulous!  I serve it up with potato or rice and a veggie.  If there are any leftover, I chop them up to throw in my salad the next day.  I tend to buy chicken tenderloins for this recipe.  They are a smaller cut and are coated more easily. Enjoy!



  • 1/4 cup butter, melted
  • 3 Tbsp. honey
  • 1/2 cup finely chopped salted peanuts or other salted nuts
  • 1-1/4 cups finely crushed cornflakes
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 6 boneless, skinless chicken breasts


Preheat oven to 400 degrees F. Combine butter and honey in shallow pan and mix well. Combine remaining ingredients in another pan. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat. Place coated chicken on a wire rack on a jelly roll pan.
Bake for 19-24 minutes until chicken registers 160 degrees F on a meat thermometer.