May 12, 2010

Pecan-Breaded Chicken

Presented by

43 ratings

Prep time: 20 minutes
cooking time 6 to 8 minutes
Servings: 4
Partner: Golden Rice Pilaf

My youngest brother liked Pecan-Breaded Chicken better than fried chicken.

Ingredients

4 boneless, skinless chicken-breast halves (about 6 ounces each)
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 large eggs
2 1/2 tablespoons Dijon-style mustard
1 pound pecans, finely crushed

Directions

1

Cut each chicken-breast half in half lengthwise. Pound with a meat mallet to 1⁄4-inch thickness between waxed paper.
2

Combine parsley, salt, onion powder and black pepper in a shallow bowl and mix well. Coat chicken with parsley mixture.
3

Beat the eggs in a shallow bowl. Beat in mustard.
4

Preheat a large skillet over medium-high heat. Spray with nonstick cooking spray.
5

Dip chicken in egg mixture. Coat with pecans. Arrange in prepared skillet.
6

Cook the chicken, turning once, until cooked through and browned on both sides, about 6 to 8 minutes.

Grandma's Secret Trick

WIth the same ingredients plus thawed frozen spinach soufflé, Grandma made spinach-stuffed chicken that was easy and tasty. She cut the chicken-breast halves in half lengthwise, then cut a pocket in the chicken but didn't cut all the way through. She stuffed each piece of chicken with thawed spinach soufflé and coated the outside with the parsley mixture, egg mixture and pecans. She arranged the chicken in a baking dish and baked it at 350°F for 40 minutes.