Maple Pecan-Crusted Chicken
Recipe: https://recipestripper.com/recipes/bb4fcc5d-51c7-402a-a3ce-90b26dc9b66e
Original source: https://www.delish.com/cooking/recipe-ideas/a62366889/maple-pecan-crusted-chicken-recipe/

Chicken cutlets are tossed in a punchy, herby maple-mustard sauce, then topped with chopped pecans and baked to juicy, crunchy perfection in this fall dinner.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

Ingredients
- 1 (1/2") piece ginger, peeled, grated
- 4 cloves garlic, grated
- 1 lemon, zested, halved
- 2 tbsp. Dijon mustard
- 2 tbsp. pure maple syrup
- 1 tbsp. chopped fresh thyme, plus more for serving
- 1/2 tsp. smoked paprika
- 4 tbsp. extra-virgin olive oil, divided
- Kosher salt
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- Freshly ground black pepper
- 2/3 c. finely chopped raw pecans

Instructions
1. Arrange a rack in center of oven; preheat to 400°. Place a large ovenproof skillet on rack to preheat.
2. In a large bowl, whisk ginger, garlic, lemon zest, juice from 1/2 lemon, mustard, syrup, thyme, paprika, 2 Tbsp. oil, and 1/2 tsp. salt. Transfer 1/4 c. ginger mixture to a small bowl and refrigerate until ready to use.
3. Pat chicken dry. Halve each breast lengthwise so you have 4 pieces; season with salt and pepper. Transfer chicken to bowl with remaining ginger mixture and toss until chicken is coated.
4. Using an oven mitt, remove skillet from oven and pour in remaining 2 Tbsp. oil. Place pecans in a shallow dish (like a pie plate). Working one piece at a time, press one side of chicken into pecans, gently pressing to adhere. Transfer to hot skillet pecan side up. Repeat with remaining chicken.
5. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 15 to 17 minutes.
6. Top with reserved ginger mixture and thyme. Slice remaining 1/2 lemon into wedges and serve alongside.