Recipe by MaryLee
"Tired of plain old chicken, I put this together from ingredients I had on hand. With some say... garlic mashed potatoes, cranberry relish and a big salad... you can't miss. Enjoy !!"
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1 1/2 tablespoons
salt to taste
ground black pepper to taste
skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
Yum, yum, yum! This was just great! I made it awhile ago and forgot about it, just came across the recipe again today while looking for something to do with boneless chicken breast (getting so bored with chicken). I remember having a little bit of a hard time getting the coating to stay on the chicken while cooking, it kind of falls of when you turn it. I think I may make it as chicken strips tonight and put a little more oil in the pan so I dont have to turn it as much. Be careful with your heat! Needs to be hot enough to fry, but low enough not to burn your pecans. Be sure to flatten the chicken or you'll need to cook too long and your pecans will burn. Will serve it tonight with a spinach salad and basmati rice.
I love pecans and cinnamon sugar so I expected this recipe to be delicious. However I was pretty disapointed. Although the chicken was pretty moist the crust didn't come out very flavorful at all, despite my following the recipe to a "T." I used it to top a salad of fresh greens, apples, onions and goat cheese, drizzled in raspberry kiwi vinigrette. This improved on the chicken since texturally it was still good. However I'm not sure I'd make this again, even with tweaks.
After reading the reviews I made a couple of modifications. Sugar in the crust maybe the cause of all the 'burning' combined with high heat. First I pounded out the chicken into thin 1/2 inch pieces. I used 'ground' not chopped pecans for a crust that stuck when coated. Just grind pecans in food processor. I added 1/4tsp ground ginger and eliminated the sugar. I also just brown the chickens on both sides in a med-high pan then finish chicken off in a 350 degrees F oven for about 15-20 min (depending on thickness of chicken). For a finish I made a Honey-Dijon glaze...yummy. 1/2 cup chicken broth, 3 tbsp honey, 2 tbsp Dijon mustard and 1 tsp fresh ground ginger. Combine in sauce pan and bring to boil, continue on med-high heat until mixture has reduced by 1/2. Spoon lightly over chicken prior to serving...it will thicken as it cools so make ahead if you like a thicker sauce.
Just made this dish last night… It rocked! Not only did it taste wonderful, but also the cinnamon in the mix made it smell delightful as it cooked. The only tip I have is to defiantly head the suggestion of not letting your pecans burn… and they will burn quick if you are not careful. I used chicken tenders rather than the full breast and turned them often to avoid burning.
I’ll make this dish again but for now, I can’t wait until lunch to eat the leftovers (only possible because I made a lot)!!
I've made this twice and I cut down on the cinnamon and liked it better. Overall - a nice chicken variation!
My many thanks to Mary for her Pecan Crusted Chicken recipe. I cooked it for dinner tonight and my husband and I both loved it. I fried it in a covered frying pan, and it browned just right. The pecans stayed on the chicken and there was no burning. I will definitely be using this recipe again. I did eliminate the cinnamon and sugar.
This is a cool recipe...it was really quick and easy to make. I substituted almonds for pecans, and it was just as yummy!
This recipe was FANTASTIC! Simple and easy. My advice though is to make sure your chicken is not too thick because it cooks quickly.
* Percent Daily Values are based on a 2,000 calorie diet.
Mary's Pecan Crusted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 298
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