Pecan Crusted Chicken

Pecan Crusted Chicken

Photo by Kathyci4j P.

  • Prep Time


  • Total Time


  • Servings



  • 4 boneless, skinless chicken breasts (1-1¼ pounds), trimmed (see Tip)

  • ½ cup pecan halves or pieces

  • ¼ cup plain dry breadcrumbs

  • 1½ teaspoons freshly grated orange zest

  • ½ teaspoon salt

  • ¼ teaspoon ground chipotle pepper (see Note)

  • 1 large eggwhite

  • 2 tablespoons water

  • 1 tablespoon canola oil, divided


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. 4.Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups. Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.


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