Pecan Crusted Chicken is a great main dish for Supper.    Serve up with some great mac-n-cheese, or delicious grilled ranch corn,  and a little green beans and you have yourself one comfort food kind of meal.    Perfect for  one, two, four or serve at a dinner party.  Who doesn't love comfort food?

Pecan Crusted Chicken Breast
  FOR THE PECAN CRUSTED CHICKEN:
2 large eggs

• 1 cup pecan halves
• 1/2 cup Panko breadcrumbs
• 1 teaspoon lemon juice
• 1 teaspoon garlic pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarse black pepper
• 4 small boneless skinless chicken breasts 
• 2 tablespoons extra virgin olive oil

Instructions

1. Set out 3 medium size bowls
2. Preheat oven to 400°F
3. Line a large baking sheet with a parchment paper or coat heavily with nonstick spray. Set aside.
4. Cut chicken breasts into strips, pound down a little thin. Set aside.
5. Pulse 1/2 cup of pecan halves in a food processor or a blender until fine crumbs are formed.  Don’t over pulse or you will return a nut butter, pulse until a little ground.
6. In one of the medium bowls mix the pecan crumbs with flour, salt, pepper, garlic pepper, and paprika. Set aside.
7. Pulse the remaining pecan halves into coarse crumbs– larger pieces than the ground pecans.  Pour in separate bowl. (Bowl 2)
8. In separate bowl, whisk 2 eggs, olive oil, and lemon juice until beaten (Bowl 3)
9. Coat each chicken strip in the flour/ground pecan mixture, shaking off any excess. Then, dip in egg, let any excess drip off.
10. Generously roll in the coarsely chopped pecans, shaking off any excess.
11.  Place coated chicken strips on the prepared baking sheet.
12. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, approximately an additional 10 minutes.

 
 NOTE: Baking times may vary, just make sure yours are cooked through. Bake a little longer for more toasty pecans, watching close they don’t burn.

 

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