Ingredients
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2 skinless chicken thighs, bone-in (not too small)
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1/4 cup all-purpose flour
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1/8 teaspoon ground cayenne pepper
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1/4 teaspoon salt, divided
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1 tablespoon milk
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6 tablespoons finely chopped pecans
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2 tablespoons seedless raspberry preserves
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2 tablespoons Dijon mustard
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2 teaspoons honey
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1 egg
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fresh ground pepper
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2 tablespoons dry unseasoned breadcrumbs
Instructions
- Preheat oven to 425°F.
- Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
- Mix egg and milk in another small bowl.
- Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
- Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
- Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
- While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
- Place chicken on plate and drizzle with raspberry sauce.