What’s my inspiration?
My grandparents head south each winter. Last year, they brought me back some tasty whole pecans and pecan meal. They had such amazing flavor and I was instantly excited to try the pecan meal in a recipe. I had never used it before or noticed it in the grocery stores. I decided to try making pecan-crusted chicken. I figured it couldn’t be that much harder than breaded chicken. So, I gave it a whirl and it turned out great! Below is my recipe and I hope you enjoy it as much as I do.
P.S. Grandma, if you are reading this, I’m out of pecan meal. Maybe next time you are in Florida you can pick some more up for me 🙂
What you need:
- 4 boneless chicken breasts
- 2 eggs
- ½ cup breadcrumbs
- ½ cup pecan meal*
- ¼ cup flour
- Salt and Pepper
*If you can’t find pecan meal, put pecans in food processor until they are a fine powder.
What you do:
- Mix together breadcrumbs and pecan meal.
- In 3 shallow pans, put flour in one, eggs in one and bread crumb / pecan mixture in the other. Season flour with salt and pepper.
- Place each chicken breast between 2 pieces of plastic wrap and seal edges. Using a meat mallet, pound out the chicken breasts until ¼ to ½ inch thick. The thinner they are, the faster they will cook.
- One piece at a time, coat chicken in flour, then egg, then in breadcrumb / pecan mixture. Shake off excess of flour, egg and breadcrumb / pecan mixture as you go. Set aside until all pieces are done.
- Cook either of the following ways (baking will be slightly healthier and less of a mess):
- BAKE: Place chicken on a rack on top of a shallow pan or cookie sheet. Bake chicken at 350 for 20-25 minutes or until cooked through.
- PAN FRY: Pan fry chicken in 1/8 inch of EVOO (Extra Virgin Olive Oil) until cooked through. About 6-8 minutes per side on medium heat.