honey-pecan chicken strips


2 lbs. boneless-skinless chicken breast strips

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

3/4 cup dijon mustard divided

3/4 cup honey divided

2 garlic gloves minced

2 cups finely chopped pecans

1/2 teaspoon curry powder

  • Combine salt, thyme, red and black pepper. Sprinkle evenly over chicken in shallow dish.
  • Stir together 1/4 cup mustard, 1/4 cup honey and garlic. Pour over chicken. Cover and chill 2 hours.
  • Remove chicken from marinade, discarding marinade. dredge chicken in pecans, place on a lightly greased rack in an aluminum foil-lined broiler pan.
  • Bake at 375 for 20 minutes or until chicken is done.
  • Stir together remaining mustard and honey and curry powder. Serve with chicken strips.

Serve as an appetizer or with scalloped potatoes and fresh tomatoes at dinner.