Pecan-Crusted Chicken with Banana Salsa

Recipe by Angie Gillham
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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SALSA: Combine the bananas,bell peppers,jalapeno chilies,cilantro,lime juice,brown sugar,salt and pepper in bowl and mix well.
  • Let stand 1 hour or longer.
  • CHICKEN: Beat the egg with milk in a bowl.
  • Mix the bread crumbs and pecans in a bowl.
  • Season the chicken with salt and pepper.
  • Spread with Dijon mustard and coat lightly with flour.
  • Dip into egg mixture and then into pecan mixture, pressing to coat well.
  • Heat the oil in a nonstick pan and add the chicken.
  • Saute until golden brown on both sides, turning once.
  • Remove to a baking dish.
  • Bake at 350 degrees for 15-20 minutes or until cooked through.
  • Serve with the salsa.
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