Pecan Crusted Chicken

What’s my inspiration?

Pecan Crusted Chicken with sweet potato and broccoli

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.

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