Pecan Crusted Chicken With Raspberry Drizzle

• 2 skinless chicken thighs, bone-in (not too small)
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon salt, divided
• fresh ground pepper
• 1 egg
• 1 tablespoon milk
• 6 tablespoons finely chopped pecans
• 2 tablespoons dry unseasoned breadcrumbs
• 2 tablespoons seedless raspberry preserves
• 2 tablespoons Dijon mustard
• 2 teaspoons honey

1. Preheat oven to 425u0b0F.
2. Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
3. Mix egg and milk in another small bowl.
4. Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
5. Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
6. Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
7. While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
8. Place chicken on plate and drizzle with raspberry sauce.

chicken, flour, ground cayenne pepper, salt, fresh ground pepper, egg, milk, pecans, breadcrumbs, seedless raspberry preserves, mustard, honey

Taken from www.food.com/recipe/pecan-crusted-chicken-with-raspberry-drizzle-282931 (may not work)