Pecan Crusted Chicken

Pecan Crusted Chicken created by gailanng

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:

ingredients

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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  1. Karen G.
    I must be doing something wrong.. when I flipped them over with the spatula, all of the crumbs fell off the bottom. :( I wish I hadn't flipped them, because they looked so beautiful up until then... Help!
    Replies 4
  2. Lweber40
    What oven temperature?
    Replies 2
  3. Karen D.
    What a great way to get tons of flavor and tenderness into those boneless, skinless chicken breasts! The lemon zest and juice add a wonderful fresh zing. The other be spices come through as well. My husband says this is now part of the permanent "rotation" of meals. Thanks so much.
    Reply
  4. Kim S.
    This is genius and delicious
    Reply
  5. JOANNE S.
    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!
    Reply
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