Pecan Crusted Chicken with Honey Mustard

I've had a version of this recipe for a long time.  It is one of my staples when I have left over chicken breast and I need a quick dinner.  I made a few changes, added pecans to my crust and came up with a honey mustard dipping sauce.  We loved it and it was really quick for a weeknight dinner. 

Start my making your spice blend...Mix together:
1 Tbl. Chili Powder
1 Tbl. Kosher Salt
1 Tbl. Black pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1tsp. Cayanne Pepper
1 tsp. Dried Oregano

Next, make the egg wash...Mix 1 Tbl. of spice blend with 2 eggs...

Now make the dry dredge...
Combine the remaining spice blend with 1/2 Cup Pecans and 3/4 Cup Panko Bread Crumbs and blend in a food processor until smooth.

Cut 1 1/2 pounds chicken breast into strips and dip into egg wash and then into the bread crumbs and place on foil-lined cookie sheet.  Bake at 350 for 20 minutes.  Turn chicken over after 10 minutes. 

Meanwhile for the honey mustard dipping sauce...Combine 1/3 Cup light mayo, 2 Tbl. Spicy Mustard, 2 Tbl. Honey, and 1/2 tsp. salt. 

I served mine with Garlic Green Beans.  It was awesome!

Pecan Crusted Chicken

1 Tbl. Chili Powder
1 Tbl. Kosher Salt
1 Tbl. Black pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1tsp. Cayenne Pepper
1 tsp. Dried Oregano
2 Large Eggs
1/2 Cup Pecans
3/4 Cup Panko Bread Crumbs

1 1/2 Lbs. Boneless, Skinless Chicken Breasts cut into strips

Honey Mustard Dipping Sauce
1/3 Cup light mayo
2 Tbl. Spicy Mustard
2 Tbl. Honey
1/2 tsp. salt.