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)
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