Chicken Filets With Pecan or Walnut Crust
photo by gemini08
- Ready In:
- 4 chicken breasts, filets
- 1 cup pecans or 1 cup walnuts
- 1 cup panko breadcrumbs (japanese soft bread crumbs)
- 4 ounces apricot jam
- 1⁄4 cup light soy sauce
- 1⁄2 cup coconut oil
- 1 lemon, juice of
- 1 inch piece fresh ginger, grated
- 4 lemon wedges
- cilantro (to garnish)
- salt, chili flakes
- Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate.
- Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.
- Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.
- Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary.
- Do not let the oil get too hot otherwise the nuts will turn bitter.
- In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through.
- Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro.
- Serve with dipping sauce. Enjoy!
Questions & Replies
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By far one of the easiest and tastiest chicken dishes I have ever made or had...seriously! This was so easy to make and very moist and tender with a wonderful dipping sauce. I made exactly as written, using walnuts rather than pecans. I really think the coconut oil for sauteing gives this a wonderful flavor so please don't use any other oil...it was so worth it. As my grandson kept saying: "this is hecka good chicken"! Made for Fall 09 PAC
This was really good and fairly easy to make. The only problem I have is that the coconut oil cost $8.96 for a 12 ounce jar. That being said, this will not be something I will be able to afford to make very often. We did really enjoy the flavors and the dipping sauce, but I don't think it would taste the same using a different oil. Thanks for another great recipe that I can use for special occasions gemini08. Made for Spring 2013 PAC.
RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>