Pecan Chicken
This is a pretty versatile recipe, and quick enough to make during the week. It works as a main dish, or cut-up on a salad. I usually make enough to eat throughout the week as it holds-up well in the fridge for up to 5 days.
You can also modify the coating to your liking. I like a walnut/pecan mixture, but almonds work well too!
Ingredients
Prep time: 30 minutes
Cooking time: 35 minutes
Yield: 6 pieces (3 breasts cut in half)
1.5 lb chicken breast (3 breasts cut in half)
2 eggs
1/4c flour
1/2c seasoned panko
1/2c whole pecans
1/4c whole walnuts
1/4c+ olive oil
Coating the Chicken
Wash your chicken and cut each breast in half, so you have 6 total. I usually do a quick pound just to make them a bit thinner and all the same thickness.
Blend all of the nuts in a food processor until finely ground.
Prepare your coating stations. You will need 3 separate bowls. In the first bowl add the flour. In the second bowl add both eggs and scramble them. In the third bowl add the panko and ground nuts.
Coat each piece of chicken by dipping it on the flour, then egg, then nut/panko coating. Make sure the chicken is fully coated at each step.
Cooking the Chicken
Pre-heat your oven to 400F
In a pan heat a few tablespoons of oil over medium heat. The chicken coating will soak up the oil quickly so you will want to generously coat the bottom of your pan.
Add your chicken and fry until golden brown (3-5 minutes), flip over and repeat. You can usually get 2 rounds of chicken before you will need to gently clean your pan. It’s normal that a little bit of the coating will fall off, but it will start to burn if left too long.
When both sides are browned, place in a baking dish
Once all chicken has been browned, place the baking dish in the oven to finish cooking. This will take approximately 20 mins, or until the internal temperature is 165F.
