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Pecan Crusted Chicken With Creole Aioli And Onion


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  • 4 boneless skinless chicken breast sliced in half
  • 2/3 cup ground pecans
  • 1 egg beaten with
  • 2 tablespoons milk
  • 1/2 cup bread crumbs
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon Creole seasoning (optional)
  • 2 tablespoons butter
  • 1/4 cup vegetable oil
  • 8 sandwich buns
  • Fresh basil leaves (optional)
  • 1 pound large red onions sliced thin
  • 3 tablespoons butter
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 cup Louisiana hot sauce
  • 1 cup mayonnaise
  • 1 tablespoon Creole seasoning
  • 1 1/2 tablespoons coarse grain mustard


Servings 8


Step 1

Combine pecans and bread crumbs; season with salt, pepper, and Creole seasoning, if desired. In another dish beat the eggs with milk. Dip chicken in egg wash then into the crumb mixture. Fry in butter and oil. Drain on paper towel.

For the Onion Jam: Saute onions in butter until caramelized then add balsamic vinegar, sugar and salt and pepper. Store in glass jar in the refrigerator.

For the Creole Aioli: Mix all well together and store in a glass container in the refrigerator.

Final Assembly of Sandwich: Heat rolls in a 350 degree oven (to make them warm and crispy). On sliced roll spread some Aioli (on both top and bottom. Put 1 chicken piece on the bottom bun, top chicken with onion jam, top onion jam with 2 basil leaves (optional), top sandwich with bun top.

Serve with a horseradish spiked potato salad or mixed greens with a balsamic vinaigrette.

This recipe yields 8 servings.

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