A little bit like fried chicken, this crunchy baked chicken is very high in flavor but much lower in fat. Consider substituting the pecans with pistachio nuts or peanuts.

Serves 4

Mammoth Pecans Gold Series

    * 8 chicken thighs, skin-on, bone in, trimmed of excess fat
    * 2 tablespoons Dijon mustard
    * 2 teaspoons light brown sugar
    * 3 tablespoons home made bread crumbs
    * 10 Zenobia Mammoth Pecans
    * 1 teaspoon kosher salt
    * 1/2 teaspoon freshly ground black pepper
    * 1 lemon or lime, quartered

Preheat the oven to 500 degrees.

Place the pecans on a cutting board and chop finely.

Place the chicken breasts in a baking dish, coat them with the mustard and then sprinkle with the brown sugar, bread crumbs, chopped pecans, salt and pepper. Transfer to the oven and cook until they are browned and cooked throughout, about 20-25 minutes. If you want an extremely crunchy skin, cook the last 2-3 minutes under the broiler. Serve immediately with the lemon or lime quarters or cover and refrigerate at least 4 hours and serve chilled.