Pecan-Crusted Chicken Recipe

12:47 PM, Apr 23, 2012   |    comments
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Serves: 4
Cook Time: 30 minutes

Shopping list:

  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed
  • 1/2 cup pecan halves or pieces chopped
  • 1/4 cup plain dry breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 1 large egg white
  • 2 tablespoons water
  • 1 tablespoon canola oil, divided

Recipe:

  1. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side.
  3. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil.
  4. Cook the remaining chicken, adjusting the heat as needed to prevent scorching.

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