Pecan-Crusted Chicken
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.
Equipment
Ingredients
- 2 pcs Boneless Skinless Chicken Breast Halves
- 2 pcs Eggs whites only
- 2 tbsp Cornstarch
- ½ pc Lemon juice only
- 1 cup Coarse Bread Crumbs dry
- 1 tbsp Fresh Parsley chopped
- 1 tsp Kosher Salt
- ¼ tsp Ground Black Pepper
- 1 pc Lemon zest only / minced
- ¾ cup Pecans chopped
- ½ tsp Dried Oregano
- ½ tsp Dried Thyme
- ½ tsp Paprika
- ¼ tsp Cayenne
Instructions
- Preheat oven to 450 degrees.
- Prepare chicken breasts, cutting and pounding.
- Blend egg whites, cornstarch, and lemon juice with a fork in a wide shallow dish, set aside.
- 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.
- 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.
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