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Honey-Pecan Chicken Strips

Honey-Pecan Chicken Strips

Southern Living AUGUST 2005

  • Yield: Makes 6 servings
  • Prep time:15 Minutes
  • Chill:2 Hours
  • Bake:20 Minutes


  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon ground black pepper
  • 2 pounds chicken breast strips
  • 3/4 cup Dijon mustard, divided
  • 3/4 cup honey, divided
  • 2 garlic cloves, minced
  • 2 cups finely chopped pecans
  • 1/2 teaspoon curry powder


Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish or zip-top plastic freezer bag. 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 1/2 cup mustard, remaining 1/2 cup honey, and curry powder; serve sauce with chicken strips.


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Honey-Pecan Chicken Strips recipe