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Honey & mustard pecan crush chicken

A delicious pecan crunch crust with paprika, garlic, honey and mustard, it’s sweet, tangy, crunchy, hot - all the textures and flavours!


  • 4 boneless skinless chicken breasts
  • 100g pecans
  • 100g panko breadcrumbs
  • 1 tsp Greenfields paprika
  • 3/4 tsp Greenfields garlic powder
  • 2 tbsp dijon mustard
  • 3 tbsp mayonnaise (vegan)
  • 2 tbsp Shahd unfiltered honey
  • Greenfields ground black pepper
  • Salt


  1. Preheat oven to 220°C. Line a baking tray with foil, place an oven safe cooling rack over the baking tray and set aside.
  2. Place the pecans in a zip lock bag, place in the centre of a tea bowl and hit the nuts with a meat mallet until crunched to your liking
  3. Place the crunched pecans, panko breadcrumbs, paprika, garlic powder in a shallow dish, and season with pepper to taste.
  4. In a small mixing bowl stir together 1 tbsp dijon mustard, 1 tbsp mayonnaise and 1/2 tbsp honey
  5. Add the chicken breast portions to a chopping board and cover them with a sheet of cling film. Bash the chicken breasts with a rolling pin until they’re evenly flattened, then pat them dry with kitchen paper
  6. Place the chicken into the honey mustard mixture, fully coating
  7. Place the coated piece of chicken into the pecan/panko mixture, press firm to get mixture to adhere on bottom, turn chicken and press to coat so that the chicken is fully covered, turn and press again on each side to coat well.
  8. Transfer coated chicken to wire rack, repeat process with remaining chicken, leaving space between them on the rack. Add any extra pecan mixture to the  chicken and press down even.
  9. Drizzle or spray a little olive oil over the tops of the chicken
  10. Bake the chicken in the pre-heated oven for 20 – 25 minutes until cooked through
  11. While cooking in a clean small mixing bowl stir together remaining dijon mustard, mayonnaise and honey with a squeeze of lemon.
  12. Drizzle the cooked crunch chicken with honey mustard mixture and serve