Sunday, January 3, 2016

Pecan Crusted Chicken

Eh this was pretty good, but not very flavorful.  AND I burnt the pecans so you think it would have been :)  haha
Serves 4

4 chicken breasts or cutlets
½ teaspoon table salt
¼ teaspoon black pepper
¾-1½ cups FINELY chopped pecans (cutlets use less than breasts)
1 large egg, lightly beaten
3 tablespoons olive oil

For chicken breasts: preheat oven to 350 degrees,  Sprinkle chicken with salt and pepper.

Place pecans in a shallow bowl and egg in an additional shallow bowl.

Dip chicken in egg and then into pecans, pressing firmly to adhere. If pecans are too large they will not adhere properly.

Cook chicken in hot oil in a large nonstick skillet over medium-high heat.

For chicken breasts: cook until exterior is nicely browned and then transfer to cookie sheet in oven. Cook until flesh is white and any juices run clear (165 internal temperature) this took 10 minutes for me.

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