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  • Pecan Crusted Chicken

    1 vote
    Pecan Crusted Chicken
    Prep time:
    Cook time:
    Servings: 4
    by Tanya Noyes
    15 recipes
    		 >
    Tender juicy chicken breasts with a crunchy pecan coating.

    Ingredients

    • Prepare:
    • 2 boneless skinless chicken breasts
    • Dipping Mixture:
    • 2 egg whites
    • 2 tsp. cornstarch
    • Juice of 1/2 lemon
    • Crusting Mixture:
    • 1 cup of dry bread crumbs
    • 1 Tbsp. chopped fresh parsley
    • 1 tsp. kosher salt
    • 1/4 tsp. ground black pepper
    • Zest of 1 lemon
    • 3/4 cup finely chopped pecans
    • 1/2 tsp. dried oregano
    • 1/2 tsp. dried thyme
    • 1/2 tsp. paprika
    • 1/4 tsp. cayenne
    • Saute:
    • 3 Tbsp. canola oil

    Directions

    1. Preheat oven to 450 degrees.
    2. Prepare chicken breasts by halving and pounding chicken breasts a 1/2" in thickness.
    3. Whisk in a shallow dish the dipping mixture ingredents.
    4. Prepare a shallow dish with the crusting mixture ingredients.
    5. Dip each chicken breast in the dipping mixture and then dip in the crusting mixture making sure that the chicken is even covered.
    6. Let chicken rest in fridge for 20 minutes to set crust.
    7. Saute chicken in oil in a large nonstick, OVENPROOF skillet over medium-high 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 8-10 minutes.
    8. Remove chicken from oven and cover pan. Let rest for 10 minutes to redistribute juices.
    9. Serve and enjoy.

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