Pecan Crusted Chicken

This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.
- Ready In:
- 55mins
- Serves:
- Units:
15
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ingredients
- 2 -3 boneless skinless chicken breast halves (6-8 ounce)
- 2 egg whites
- 2 teaspoons cornstarch
- 1⁄2 lemon, juice of
-
Bread Crumb Mixture
- 1 cup coarse dry breadcrumbs
- 1 tablespoon fresh parsley
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1 lemon, zest of, minced
- 3⁄4 cup finely chopped pecans
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne
-
Saute in
- 3 -4 tablespoons olive oil
directions
- Prepare chicken breasts into cutlets, cutting into thirds and gently pounding to an even thickness of 1/2 inch (easier and cleaner if done between two layers of plastic wrap).
- Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
- Combine bread crumbs, parsley, salt, pepper, zest, pecans, and seasonings in another wide shallow dish.
- Crust chicken breasts by dipping both sides of prepared chicken into egg white mixture. Then applying crumbs to both sides, patting them on as much as possible. Transfer to a cookie rack to air-dry on both sides for 20-30 minutes. (This will set crust so it will stay on chicken and crisp up nicely).
- Sauté chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp on bottom. Turn carefully with a spatula and transfer the skillet to the oven to finish cooking. This should take about 8 more minutes. Don't overcook, you don't want it to dry out.
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RECIPE MADE WITH LOVE BY
@SharleneW
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@SharleneW
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"This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine."
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I just used 2 lbs of chicken tenders and didn't bother pounding them flat. i left out the lemon juice and lemon peel in the recipe because i wasn't in the mood for lemony chicken. Instead, replace the lemon juice with 2 tbsp of maple syrup to compliment the pecans a little better IMO. i also used the whole 2 eggs. For the coating, i added 1/2 tsp of garlic powder, and doubled the amount of oregano and thyme. (as a number of the comments suggested) I skipped the parsley because i didn't have it but it would have been good. I added and extra 1/2 cup of bread crumbs to the mixture. I used the recommended amount of everything else. The idea of having them sit out for 20 min worked like magic. Nothing fell off when cooking! And I tried to use a mixture of coarse and small pieces of pecans so it would look substantial. Worked just fine. Note, I sprayed the cookie racks with non-stick olive oil spray so the tenders wouldn't stick while air-drying. I am not sure if it was necessary but it worked great for me. Cooked in veggie oil instead until browned lightly on each side. (about 3 min a side) Placed them on parchment paper and baked at 350 degrees for 20 min. Served with honey to drizzle. This combination of spices was a knockout and the chicken was moist and super crispy. Family approved!1Reply
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