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Ingredients
- Chicken
- 6 boneless skinless chicken breast halves
- 3 tablespoons Dijon mustard
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup milk
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup pecans, finely chopped
- 3 tablespoons vegetable oil
- Salsa
- 3 cups sliced bananas
- 1/3 cup chopped yellow bell peppers
- 1 jalapenos, finely chopped (1 to 2)
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 3 tablespoons lime juice
Details
Servings 6
Preparation
Step 1
1. Heat oven to350 degrees.
2. Brush chicken with mustard. Place flour in small shallow bowl. In another small shallow bowl, whisk together egg and milk.
I another small shallow bowl, stir together bread crumbs and pecans.
3. Dip chicken in flour mixture; shake of excess. Dip in egg mixture, dip in bread crumb mixture.
4. Line17*12*1 inch baking sheet with foil. Heat oil in large skillet over medium-high heat until hot. Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once. Place on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
5. Meanwhile, in medium bowl, stir together all salsa ingredients. Serve chicken topped with salsa.
really very easy; only complaint was that it used up a lot of dishes with the breading. But very good and David loved this dish
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