From Bite Me (cookbook)
1/2 cup flour
1/2 tsp kosher salt
1/4 tsp pepper
6 Tbsp dijon mustard
1/4 cup melted butter
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten
2 cups chopped pecans
2 cups breadcrumbs
6 boneless, skinless chicken breasts
Once coated, this chicken should be refrigerated for 2 hours or more. When you are ready to bake it, preheat oven to 350 degrees.
1. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2. In a medium bowl, combine flour, salt, and pepper. In a large bowl, whisk dijon mustard, butter, lime juice, lime zest, and eggs. On a large plate, combine pecans and breadcrumbs.
3. Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture, and finally coat in pecan mixture.
4. Place pecan-crusted chicken on prepared baking sheet and cover with wax paper. Chill in refrigerator for 2 hours or more. Bake for 30 minutes and serve with lime wedges.