Pecan-Crusted Chicken

Photo by Heather M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)

  • 1/2

    cup pecan halves or pieces

  • 1/4

    cup plain dry breadcrumbs

  • 1 1/2

    teaspoons freshly grated orange zest

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground chipotle pepper, (see Note)

  • 1

    large eggwhite

  • 2

    tablespoons water

  • 1

    tablespoon canola oil, divided

Directions

1.Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. 2.Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture. 3.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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