Pecan-Crusted Chicken

This recipe, Pecan-Crusted Chicken, coats tender chicken breast with a buttery pecan, which is flavored with spicy chipotle and zesty orange.  Serve with a spinach salad.

Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken

4 boneless, skinless chicken breast, (1 to 1 ¼ lbs.), trimmed

½ cup pecan halves or pieces

¼ cup plain dry breadcrumbs

1 ½ tsp. freshly grated orange zest

½ tsp. salt

¼ tsp. ground chipotle pepper (Chipotle peppers are dried, smoked jalapeno peppers.

Ground chipotle can be found in the specialty spice section of most supermarkets)

1 large egg white

2 Tbsp. water

1 Tbsp. canola oil, divided

 

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼ inch thickness.

Place pecans, breadcrumbs, orange, salt and ground chipotle in a food processor and pulse until the pecans are finely ground.  Transfer the mixture to a shallow dish.  Whisk egg white and water in a shallow dish until combined.  Dip each chicken breast in the egg white mixture, and then dredge both sides in the pecan mixture.

Heat 1 ½ teaspoon oil in a large nonstick skillet heat.  Add half the chicken and cook until browned on the outside and no longer PINK in the middle, 2 to 4 minutes per side.  Transfer to a plate and cover to keep warm.  Carefully wipe out the pan with a paper towel and add the remaining oil.  Cook the remaining chicken, adjusting the heat as needed to prevent scorching.  Serve immediately.     4 serving

 

(Recipe for Pecan-Crusted Chicken, Diabetic Connect, 2015)