Pecan-Crusted Chicken Breast
We developed this one over time, but it has become a favorite, for sure! We've served it many times, and most people love it. Do yourselves a favor, and be sure your pecans are very dry before attempting this recipe. :)
Pecan-Crusted Chicken Breast
Prep Time: 20 minutes
Bake Time: 35 minutes
Serves: 4
1 cup finely chopped pecans
1/4 cup fresh ground flaxseed
2 tbs ground sea salt (or table salt)
1 tsp ground pepper
1 large free-run/free-range egg (or normal egg)
1 tbs rice milk (or normal milk)
4 boneless, skinless chicken breasts
1) Heat oven to 400 degrees Farenheit. (If you aren't using a baking stone for this recipe, you'll want to spray your baking dish with Pam at this point, too. Be conservative with the Pam; you don't want soggy chicken, which is hard to avoid with non-stone products.)
2) Combine the pecans, flax, salt, and pepper in a medium bowl until well blended. Pour ingredients out into shallow bowl or pan.
3) Beat egg and milk together in a small bowl until well blended. Pour mixure into a separate shallow bowl or pan.
4) Coat the first chicken breast with the egg mixture on both sides. Once the chicken is well coated, dip the chicken into the pecan mixture until it is covered with pecans on both sides. Place chicken onto square baking stone and repeat the process with the other three chicken breasts. (Remember to wash your hands, dishes, and prep area thoroughly; raw chicken and raw egg can lead to food poisoning.)
5) Bake chicken for approximately 35 minutes. You know chicken is done when it is firm and when the juices are no longer pink. (Pink meat isn't a big deal; it's the juice that matters most.) Serve with fresh vegetables and basmati rice.
Variation: You'll need a small block of brie cheese (approximately 15 cm long, 5 cm wide, and 5 cm high) for this variation. Slice the cheese into small pads across the width of the cheese, no more than 1/2 cm thick. (Brie is very soft, somewhat firmer than cream cheese. Be careful when you cut it.) Pull the chicken from the oven with 5 - 7 minutes of baking time remaining. Place three pads of brie atop each chicken breast. The cheese will be slightly puffy and golden brown when the chicken is done. Brie's strong taste really complements the chicken!
Pecan-Crusted Chicken Breast
Prep Time: 20 minutes
Bake Time: 35 minutes
Serves: 4
1 cup finely chopped pecans
1/4 cup fresh ground flaxseed
2 tbs ground sea salt (or table salt)
1 tsp ground pepper
1 large free-run/free-range egg (or normal egg)
1 tbs rice milk (or normal milk)
4 boneless, skinless chicken breasts
1) Heat oven to 400 degrees Farenheit. (If you aren't using a baking stone for this recipe, you'll want to spray your baking dish with Pam at this point, too. Be conservative with the Pam; you don't want soggy chicken, which is hard to avoid with non-stone products.)
2) Combine the pecans, flax, salt, and pepper in a medium bowl until well blended. Pour ingredients out into shallow bowl or pan.
3) Beat egg and milk together in a small bowl until well blended. Pour mixure into a separate shallow bowl or pan.
4) Coat the first chicken breast with the egg mixture on both sides. Once the chicken is well coated, dip the chicken into the pecan mixture until it is covered with pecans on both sides. Place chicken onto square baking stone and repeat the process with the other three chicken breasts. (Remember to wash your hands, dishes, and prep area thoroughly; raw chicken and raw egg can lead to food poisoning.)
5) Bake chicken for approximately 35 minutes. You know chicken is done when it is firm and when the juices are no longer pink. (Pink meat isn't a big deal; it's the juice that matters most.) Serve with fresh vegetables and basmati rice.
Variation: You'll need a small block of brie cheese (approximately 15 cm long, 5 cm wide, and 5 cm high) for this variation. Slice the cheese into small pads across the width of the cheese, no more than 1/2 cm thick. (Brie is very soft, somewhat firmer than cream cheese. Be careful when you cut it.) Pull the chicken from the oven with 5 - 7 minutes of baking time remaining. Place three pads of brie atop each chicken breast. The cheese will be slightly puffy and golden brown when the chicken is done. Brie's strong taste really complements the chicken!
posted by Erskine at
9:43 PM
2 Comments:
Ohh...I'l be trying this one too. We love chicken and I'm always looking for different recipes to use.
I esp. like your warning in #4! I can envision and hear you preparing this on you cooking show and throwing that in as you clean your space!! haha!!
By
Unknown, at 12:27 PM
I made this recently for Amy Thompson and Jess Whelan. It wasn't perfect or exactly as the recipe says, but we enjoyed it! :)
By
jen, at 5:18 AM
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