Pecan Crusted Chicken With Raspberry Drizzle

Recipe by Kelly M.
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
  • Mix egg and milk in another small bowl.
  • Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
  • Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
  • Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
  • While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
  • Place chicken on plate and drizzle with raspberry sauce.
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