This is a recipe, from last year, one which everyone enjoyed. The recipe comes from Passover by Design by Susie Fishbein. She uses matzah meal in the recipes. The celiac in the family caused me to use potato starch. I love potato starch in coatings. I use either ground/chopped nuts or potato starch and this year, I was thinking of using potato flakes. A mixture is usually the best.
Honey and Pecan-crusted Chicken:
6 boneless, skinless chicken breasts, pounded flat to an even thickness
non stick cooking spray
½ cup honey
¼ teaspoon ground black pepper
1teaspoon garlic powder
3/4 cup potato starch
¾ cup fine chopped nuts (I think I used walnuts but pecans would be better, in my opinion.)
Preheat oven to 400 degrees. Lightly spray a shallow baking pan with nonstick cooking spray.
In a medium bowl, combine the honey, salt and pepper. Whisk to combine.
In a shallow dish, combine the potato starch and ground pecans.
Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture.
Place in a single layer in the prepared pan; spray the tops with cooking spray.
Bake for 20 – 30 minutes.