Preheat your oven to 400 degrees Fahrenheit. It’s essential to have your oven hot enough to achieve that perfect golden crust on the chicken. Placing a rack in the center allows for even cooking.
While the oven is heating, prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. This not only prevents sticking but also makes for easy cleanup.
In a wide, shallow bowl or pie plate, lightly beat the eggs. This egg wash will help the coating stick to the chicken, ensuring every bite is packed with flavor.
Take your pecan halves and pulse them in a food processor until finely ground. Be cautious not to over-process, or they’ll turn into pecan butter. Transfer the ground pecans to a sturdy zip-top bag.
To the bag of ground pecans, add the Panko breadcrumbs, dried basil, kosher salt, and black pepper. Seal the bag and shake it vigorously to combine all the ingredients.
Prepare the chicken breasts by placing them on a cutting board and covering them with plastic wrap. Using a meat tenderizer, rolling pin, or even your fist, pound the chicken to an even thickness. This helps ensure that it cooks evenly.
One at a time, dip each flattened chicken breast into the egg wash. Make sure it’s well-coated, then place it into the zip-top bag with the pecan mixture. Seal the bag and shake to coat the chicken thoroughly, pressing the mixture onto the surface.
Once coated, lay the chicken on the prepared baking sheet. Repeat this process for the remaining pieces.
Drizzle the olive oil over the tops of the coated chicken breasts. This helps to keep them moist while baking and contributes to the golden color.
Bake the chicken in the preheated oven for approximately 15 to 20 minutes. Use an instant-read thermometer to check for doneness; the internal temperature should reach 160 to 165 degrees Fahrenheit. I recommend removing it slightly early to allow for carryover cooking, ensuring the chicken remains juicy.
While the chicken is baking, prepare the dipping sauce. In a small bowl, mix together the Greek yogurt, both types of mustard, honey, kosher salt, and a pinch of cayenne pepper. Taste and adjust the seasoning as needed.
Once the chicken is ready, remove it from the oven and let it rest for about five minutes. This resting period allows the juices to redistribute for a tender bite. Serve the Pecan Crusted Chicken hot, alongside the dipping sauce, and enjoy!
