(Producer Emilie) WARNING: I thought this recipe was too rich, but my husband (who loves honey mustard) loved it. Also I thought it was messy!
2 boneless, skinless chicken breast halves (I just bought the thin chicken breasts)
2 tablespoons all purpose flour
1/3 cup purchased honey mustard salad dressing
1/2 cup FINELY chopped pecans (I used closer to 1 cup)
2 tablespoons butter
2 tablespoons purchased honey mustard salad dressing
1/3 cup sour cream
1 teaspoon sliced green onions
Chicken breasts should either be purchased thin or pounded until their thin. Place flour (I seasoned the flour too), 1/3 cup dressing and pecans in 3 separate small flat dishes. Coat each chicken breast half with flour. Dip in dressing to coat well (this is MESSY). Dip in pecans, coating both sides. Melt butter in medium non-stick skillet over MEDIUM-LOW heat. Add chicken; cook 2 to 3 minutes on each side until chicken is cooked through. I think it took 3 minutes per side for 12-15 minutes for me…maybe even more…. Remove chicken from skillet; place on serving platter. Cover to keep warm.
To dripping in skillet, add 2 tablespoons dressing and sour cream; cook and stir until mixture boils and thickens. Pour over chicken. Sprinkle with onions.
I served the dish with a small green salad and a sweet potato.
This recipe is from pillsbury.com