Pecan Chicken w/ Honey Mustard Sauce

My 5 year old ate a HALF piece of a chicken breast! Oh did I mention it was the biggest breast and he ate it all. We LOVED this. I adapted this recipe a little for our own tastes. It was divine!

If this doesn't make your mouth water....

For Chicken:

4 chicken breast halves
1 egg
1/4 c. milk
1 c. panko bread crumbs*
1 c. pecans, finely chopped*
1 c. flour*
1/4 c. oil, for frying

*I used what looked good and add more if needed

For Honey Mustard Sauce:

1/2 c. mayo
1/4 c. stone ground mustard*
1 Tbsp milk
1 Tbsp sweet rice wine vinegar*
2 Tbsp honey*

*I only had spicy brown mustard, I used seasoned rice wine vinegar, and I only used 1 Tbsp honey. (we thought it was a perfect combo)

Prep:

For sauce, place all ingredients in a saucepan in order, stirring to combine. Heat to medium heat, do not boil (sauce will separate). When warm, remove from heat.

Trim chicken. Pound to even thickness (we don't like our chicken too thick so we do it fairly thin)

Combine bread crumbs and pecans in a dish and mix well. In separate bowl whisk egg and milk together to make an egg wash. Place flour in another dish.

Dredge chicken in flour, then egg wash, then bread crumb/pecan mix. Press chicken down on both sides to cover completely.

Heat oil to med heat in lg frying pan. Add chicken and cook 4-5 min on each side, until coating is mahogany brown or chicken is done.

When chicken is ready, place on plates and top with honey mustard sauce. Serve with mashed potatoes and steamed vegetable.*

We (as you can see in the pic) served ours with pasta (pasta-roni) and veggies.