
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?
This beautiful dish is in the Sunday Suppers Section of "Sunday Comforts, Sweet Yellow Cornbread & Fixins'" cookbook.
Pecan Crusted Chicken Breast
FOR THE PECAN CRUSTED CHICKEN:
2 large eggs
Instructions
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.
This beautiful dish is in the Sunday Suppers Section of "Sunday Comforts, Sweet Yellow Cornbread & Fixins'" cookbook.
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
- Set out 3 medium size bowls
- Preheat oven to 400°F
- Line a large baking sheet with a parchment paper or coat heavily with nonstick spray. Set aside.
- Cut chicken breasts into strips, pound down a little thin. Set aside.
- 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.
- In one of the medium bowls mix the pecan crumbs with flour, salt, pepper, garlic pepper, and paprika. Set aside.
- Pulse the remaining pecan halves into coarse crumbs– larger pieces than the ground pecans. Pour in separate bowl. (Bowl 2)
- In separate bowl, whisk 2 eggs, olive oil, and lemon juice until beaten (Bowl 3)
- Coat each chicken strip in the flour/ground pecan mixture, shaking off any excess. Then, dip in egg, let any excess drip off.
- Generously roll in the coarsely chopped pecans, shaking off any excess.
- Place coated chicken strips on the prepared baking sheet.
- 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.