3 8oz chicken breasts pounded to 1/2 inch thick
Salt and pepper
1 tbsp Dijon
Oil spray
1. Pound chicken breasts to ½ inch thick and season both sides with salt and pepper. 3 8oz chicken breasts pounded to 1/2 inch thick, Salt and pepper
2. Blush a light coating of dijon on your presentation side only. 1 tbsp Dijon
3. Pulse pecans, add to a dish along with panko crumbs, salt, paprika, pepper, onion powder, garlic powder and pepper. ¼ cup pecans, ¼ cup panko crumbs, ½ tsp salt, ½ tsp paprika, ½ onion powder, ½ tsp garlic powder, ½ tsp pepper
4. Mix together then dip the Dijon side of your chicken into the crumb mixture.
5. Lightly spray top with oil and air fry for 15 minutes (425 convection) or until the internal reaches 165. Oil spray
3 8oz chicken breasts pounded to 1/2 inch thick
Salt and pepper
1 tbsp Dijon
Oil spray
1. Pound chicken breasts to ½ inch thick and season both sides with salt and pepper. 3 8oz chicken breasts pounded to 1/2 inch thick, Salt and pepper
2. Blush a light coating of dijon on your presentation side only. 1 tbsp Dijon
3. Pulse pecans, add to a dish along with panko crumbs, salt, paprika, pepper, onion powder, garlic powder and pepper. ¼ cup pecans, ¼ cup panko crumbs, ½ tsp salt, ½ tsp paprika, ½ onion powder, ½ tsp garlic powder, ½ tsp pepper
4. Mix together then dip the Dijon side of your chicken into the crumb mixture.
5. Lightly spray top with oil and air fry for 15 minutes (425 convection) or until the internal reaches 165. Oil spray