Mr. Foods' Crunchy Chicken

Submitted by AZPARZYCH

"From Mr. Food Cooks Like Mama. We eat a lot of chicken, and breaded and baked is our favorite. This is a lightly breaded chicken that is sauteed, a perfect change from the norm."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 cup pecans, finely fround
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 teaspoon garlic salt
• 1⁄2 teaspoon dried basil
• 1⁄4 cup lemon juice
• 2 whole chicken breasts, skinned, boned and flattened
• 2 tablespoons olive oil

directions

1. In a large shallow dish combine pecans, cheese, garlic salt and basil.
2. Place lemon juice in another shallow dish; dip chicken in juice, then coat with pecan mix.
3. In a large nonstick skillet, heat oil over medium high heat.
4. Add chicken; cook 3-5 minutes on each side or until golden and cooked through.

Reviews

[davianng]

What a fantastic change from the usual breaded chicken! The only thing I did to alter this great recipe, was to dust the chicken pieces with flour first to create a sticky base for the pecan coating to stick to. Worked a treat! Made for PRMR 2/11.

 

[Sky Hostess]

OUTSTANDING! Followed the recipe except I did what other posters suggested and dredged the chicken in flour first then lemon juice and then the pecan coating. It stayed on great. Just DH and I so I only used 1/3 cup pecans and about 1/6 cup parm cheese. We really enjoyed this and will be making it again. Served with oven roasted squash from our garden. Thanks for posting!

 

[PaulaG]

This is a very tasty dish. Unfortunately I did not read the previous review and wish I had. I think that dusting with flour first would have helped the pecan coating to adhere better and possibly add more of a crunch. I did wind up using more pecans than the recipe called for. The chicken was covered while frying. This was served with Recipe #459487 for a quick and delicious meal. Made for Aussie Swap.

 

[breezermom]

I followed other reviewer's hints and dredged in flour before dipping in the lemon juice, and then dredging in the pecan mixture. The taste was fabulous! And my pecan coating stuck on while cooking, so I thought all was perfection. But the minute you cut into the chicken breast, the pecan mixture just cracked off the chicken. I used ground pecans from Priester's pecans.....stop there on my way to my Mom's and they sell it already ground up! I wanted a crispy coating, so I did not cover like PaulaG did. Loved the flavor and the hint of lemon that you taste. Just wish the pecan crust had stuck on a bit better. But no worries....I just grabbed the coating with my fork and gobbled it down. Thanks for sharing a delicious recipe! Made for Rookie Tag game. I'm giving this 5 stars because it is sooo delicious, but would like to do 4.5 because of the way the breading comes off.....but everyone should try it. The taste is just wonderful!!

 

[Sydney Mike]

I followed the tip from others & used a bit of flour to dust the breasts before coating with the nut mixture, & everything turned out just perfect ~ Great flavor, tender, easy to prepare, everything! And, since we have chicken breast quite a bit, I'll be keeping your recipe around! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits recipe tag]