Chicken: I used boneless, skinless chicken breasts. Make sure to slice the chicken breasts into fillets, and pound them to an even thickness (this helps to ensure they cook evenly).

Olive Oil: I recommend using extra virgin olive oil for the best flavor. Alternatively, you may also use another vegetable oil (such as sunflower oil, canola oil, avocado oil, etc.).

Mustard: I like using Dijon mustard for a tangy taste. However, you may use other types of mustard if you prefer (such as honey mustard, or yellow mustard).

Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Seasonings: I used dried Italian herbs and salt for seasoning, but you can easily use other types of condiments (such as garlic powder, onion powder, ground paprika, etc.)

Pecans: Make sure to chop the pecans finely so you don’t get unusually large pieces (unless that’s the texture you’re going for).

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Storing: To store any leftovers, place the cooled pecan chicken pieces in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy on the outside.

Meal Prep: You can make these ahead of time (without cooking them) and then freeze them in freezer-safe containers (separating each piece of chicken with a sheet of plastic to prevent them from sticking together).