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Chicken Porcupines

From: Diamond Nuts

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Serves 4 to 6



  • 6 boneless, skinless chicken thighs (about 1 pound)
  • ½ cup Dijon mustard
  • cup honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried dill
  • ¾ cup corn flakes, crushed
  • 1 cup Diamond Pecans, finely chopped


Preheat oven to 350. Cut each chicken thigh into two or three pieces. Roll each chicken piece into a bundle and secure with a toothpick. In a medium bowl mix together mustard, honey, salt, pepper, and dill; set aside. Combine crushed corn flakes and pecans in a shallow dish; set aside.

Dip each chicken roll in mustard mixture and coat each with corn flake mixture. Place on parchment-lined baking dish. Spray chicken rolls with olive or vegetable oil spray. Bake at 350 for 20 to 25 minutes or until chicken is cooked through and coating is golden. Let sit for 5 minutes to cool slightly and set coating.

Serves 4 to 6

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