Ingredients:
8 chicken breasts, boneless and skinless
1/2 cup finely chopped pecans
1/2 cup Panko breadcrumbs
1/4 cup butter, melted
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tablespoons bourbon whiskey (I use Maker’s Mark)
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup butter
Directions:
1. In a small bowl, stir together the pecans and panko breadcrumbs. In a separate small bowl, melt 2 tablespoons of butter in the microwave. Dip the chicken breasts into the melted butter and then transfer to the pecan/breadcrumb mixture and press until thoroughly coated.
2. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Place coated chicken breasts in the pan and cook approximately 10 minutes per side, or until the chicken is nicely browned and juices run clear.
3. In a small saucepan over medium heat, whisk together Dijon mustard, brown sugar, bourbon whiskey, soy sauce, and Worcestershire sauce. Bring to a simmer and then remove from burner. Stir in 3/4 cup butter until smooth.
4. Plate the chicken and top with Bourbon sauce.