Ingredients
½ cup finely chopped pecans
½ cup dry bread crumbs
8 skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2⅔ tbsp bourbon whiskey
2 tbsp soy sauce
1 tsp SIDS HOT WORCESTER SAUCE
¾ cup butter, chilled & cut into small cubes
½ cup sliced spring onions
Directions
Stir together the pecans, bread crumbs and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large pan. Place the coated chicken breasts in the pan and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and SIDS HOT WORCESTER SAUCE until smooth. Bring to a simmer over medium-low heat, then remove from the heat and whisk in the ¾ cup of butter, one piece at a time. Do not return to the heat.
Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken and sprinkle with spring onion.
