Pecan Crust Chicken

By staceycohentisch

Ingredients

• 2 Tbsp. orange marmalade
• 2 Tbsp. pure maple syrup
• 1 cup finely chopped pecans
• 3 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
• 2 Tbsp. cooking oil
• 1 Tbsp. butter

Details

Servings 4

Preparation

Step 1

In a small bowl stir together orange marmalade and maple syrup; set aside. In a shallow dish combine the pecans, flour, and salt. Brush marmalade mixture onto both sides of chicken breast halves. Dip into pecan mixture to coat, pressing pecan mixture onto chicken, if necessary.

In a 12 inch skillet heat oil and butter over medium heat until butter melts and the mixture begins to bubble. Add chicken and cook for 6 minutes. Turn chicken. Cook for 6 to 9 minutes more or until golden brown and no longer pink in the center (170 degrees). Watch closely and reduce heat if chicken browns too quickly.