Pecan Crusted Chicken Breasts
I’ve attempted this recipe before, but the nuts kept falling off of the chicken in the pan and making a scorched mess. This time I thought it through a little better and came up with great results. The chicken was juicy and tender, and the coating was crispy and nutty. YUM!
The first change I made was to moisten the chicken with egg before coating in crumbs. The next change was to really press the nuts into the chicken. Finally, I was careful with the heat and only flipped each chicken breast one time.
Pecan Crusted Chicken Breasts
serves 6-8 / prep. time: 30 minutes
4 boneless, skinless chicken breast halves
salt and pepper
1 egg
3/4 c. finely chopped pecans
3/4 c. flour
light olive oil
Butterfly the chicken if it is thicker on one end than the other (it usually is). Pat the chicken dry with a paper towel, and salt and pepper each side.
In one medium-sized bowl, beat the egg. In another bowl, combine the pecans and flour.
Heat oil (cover the bottom of the pan) in a large skillet over medium heat. Once the skillet is hot, turn the heat down to a lower setting, somewhere between medium and low. Now, dip the first piece of chicken in egg, then coat in crumbs, using the back of a spoon to really press the nuts into the chicken. Place gently in pan. (It should sizzle right away, if it doesn’t, take it out and increase the heat.) Repeat with the remaining chicken.
Don’t flip it over until you can easily see some white (cooked) meat around the edges. Carefully turn each piece over. You may want to add a little more oil to prevent the pecans from scorching. Cook a few more minutes, and cut into the center of the thickest to check for doneness.
Serve with fresh veggies and some rice, potatoes, or dinner rolls.
Enjoy!
Add comment May 4th, 2007