Pecan Crusted Chicken

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  Egg, Whole, Large
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  Pecans(240g)
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  Bread Crumbs, Panko, Dry(120g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Basil, Fresh(5g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon coarse black pepper
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  Chicken Breast, Boneless Skinless(170g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Greek Yogurt (Nonfat)(240g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Mustard, Dijon(23g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Honey(15g)
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  ¼ teaspoon kosher salt
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  Cayenne Pepper, Ground

Instructions

1. 1Pound the chicken breasts between two sheets of plastic wrap using a meat mallet or rolling pin until they reach an even thickness of about ½ inch—the chicken should be relatively flat but not paper-thin.
2. 2In a shallow bowl, lightly beat the eggs and set aside. In a separate shallow bowl or dish, combine the pecans (pulsed into fine crumbs in a food processor), panko breadcrumbs, fresh basil, salt, and pepper—mix until evenly distributed.
3. 3Working one chicken breast at a time, dip it into the beaten egg to coat both sides, then press it into the pecan mixture, coating thoroughly on both sides. Gently press the coating so it adheres to the chicken.
4. 4Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Place the coated chicken breasts into the hot oil and cook for 6–8 minutes until the crust is golden brown and crispy, then carefully flip and cook the other side for another 6–8 minutes until the internal temperature reaches 165°F on an instant-read thermometer and the meat is no longer pink.
5. 5Remove the cooked chicken to a plate and let rest for 5 minutes while you prepare the sauce.
6. 6In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, cayenne pepper, salt, and pepper until smooth. Taste and adjust seasoning as needed.
7. 7Divide the rested chicken breasts evenly into 4 airtight containers while still warm, allowing them to cool to room temperature before sealing.
8. 8Store the sauce in a separate airtight container. Refrigerate both containers for up to 4 days, drizzling the sauce over the chicken when ready to eat.