Pecan-Crusted Chicken with Banana Salsa
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
BANANA SALSA
- 3 cups bananas, sliced 1/8 inch thick
- 1⁄3 cup chopped red pepper
- 1⁄3 cup chopped yellow pepper
- 1 1⁄2 jalapeno chiles, seeded,chopped
- 3 tablespoons chopped cilantro
- 1 1⁄2 limes, juice of
- 1 1⁄2 tablespoons brown sugar
- salt and pepper
-
CHICKEN
- 1 egg
- 1⁄2 cup milk
- 1 1⁄2 cups breadcrumbs
- 1 1⁄2 cups chopped pecans (pecan mill works w/some crushed pecans thrown in)
- 6 (6 ounce) boneless skinless chicken breasts
- salt and pepper
- 3 tablespoons Dijon mustard
- 1⁄2 cup flour
- 3 tablespoons olive oil
directions
- SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
- Let stand 1 hour or longer.
- CHICKEN: Beat the egg with milk in a bowl.
- Mix the bread crumbs and pecans in a bowl.
- Season the chicken with salt and pepper.
- Spread with Dijon mustard and coat lightly with flour.
- Dip into egg mixture and then into pecan mixture, pressing to coat well.
- Heat the oil in a nonstick pan and add the chicken.
- Saute until golden brown on both sides, turning once.
- Remove to a baking dish.
- Bake at 350 degrees for 15-20 minutes or until cooked through.
- Serve with the salsa.
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