Chicken Filets With Pecan or Walnut Crust

Recipe by gemini08
READY IN: 30mins




  • 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!