Spicy Pecan Crusted Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup(s) pecan halves
- 1/4 cup(s) plain dry breadcrumbs
- 1 1/2 teaspoon(s) freshly grated orange zest
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground chipotle pepper
- 1 large egg white
- 2 tablespoon(s) water
- 1 tablespoon(s) canola oil
Adapted from delish.com
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.
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.
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.