Pecan-crusted Chicken

Posted by on Aug 22nd, 2012 and filed under Chicken, Cuisine at Home Magazine, Featured, Photo. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry from your site

Pecan-crusted Chicken

My favorite thing to do with chicken breast fillet is breaded chicken since it doesn’t really have much flavor, it is for me the best way to cook it. It’s crunchy outside and tender inside, the sauce and whatever dressing you choose to pair it with will make it even more enjoyable to eat.

I usually use only bread crumbs, seasoned with salt and pepper when making breaded chicken, now when I saw this recipe from Cuisine at home with pecans added to the breading/crusting mixture I wanted to try to just to satisfy my curiosity plus the photo looks delicious, I suddenly got a craving for it. :)  I know I’m not gonna be using ground pecans or any nuts regularly for crusting since it’s quite pricey, I’d rather use it in baking. I replaced some of the panko with ground flax seed in the crusting mixture no reason , I just want to try. :)

The chicken tasted good, as I expected and the honey mustard dressing for the salad greens is delicious, too!

Dip chicken breast fillet in the dipping mixture

then dredge in the crusting mixture..

saute or pan-fry  until browned on both sides..

slice chicken and serve with salad greens with honey-mustard’s good! :)

Pecan-crusted Chicken
Recipe type: Main, Chicken
Cook time: 
Total time: 
Serves: 4
  • 2 boneless, skinless chicken breast halves
  • 2 egg whites
  • 2 t cornstarch
  • Juice of ½ lemon
  • 1 cup coarse dry bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 t kosher slat
  • ¼ tsp ground black pepper
  • Zest of one lemon, minced
  • ¾ cup chopped pecans
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ¼ tsp cayenne
  1. Preheat oven to 450 degrees.
  2. Prepare chicken breasts, cutting and pounding.
  3. Blend egg whites, cornstarch, and lemon juice with a fork in a wide shallow dish; set aside.
  4. Combine bread crumbs, parsley, salt, pepper, and zest in a second wide shallow dish. Crust chicken breasts. Let rest at room temperature on a rack for 20-30 minutes to set crust.
  5. Saute chicken in oil in a large, nonstick, oven proof skillet over medium heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.

♥ Have a nice day! God Bless!

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1 Response for “Pecan-crusted Chicken”

  1. What a great and flavorful meal!

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