August 8, 2011

Pecan-Crusted Chicken

Chicken From The Oven

Prep time:

15 minutes

Cooking time:

10 minutes

“Pecans, like most nuts, are expensive. You will save a considerable amount and still get full flavor if you substitute bread crumbs for half the pecans called for in this recipe.”

Ingredients

Serves 6

1 pound shelled pecans
2 eggs
2 1/2 tablespoons Dijon mustard
6 skinless, boneless chicken breasts (4 ounces each)
2 tablespoons butter
2 tablespoons olive oil

Directions

1
Place pecans in a blender or food processor. Pulse until pecans are the texture of coarse crumbs. Place pecan crumbs in a large bowl.
2
Beat eggs and mustard in a small bowl with a fork. Place chicken between 2 sheets of waxed paper; pound to 1/4-inch thickness.
3
Heat butter and olive oil in a large skillet over medium heat. Dip chicken in egg mixture, allowing excess to drip back into bowl. Coat chicken with pecan crumbs.
4
Add chicken to skillet. Sauté until browned, about 5 minutes per side.

Variations(0)

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Cookin' xpress!

You can omit step 1 if you use nut meal, or nuts already ground into crumbs. Nut meal is available at most health food stores.

Great Pairings

Tropical Baked Bananas

Fresh ginger is the least expensive when purchased at an Asian grocery store. Go ahead and stock up on this pungent spice. Whole gingerroot freezes perfectly for up to 2 months.

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