- 4
- 10 mins
- 20 mins
Ingredients
- 4 4oz boneless, skinless chicken breast
- 1/2 c. pecan pieces
- 1/4 c. bread crumbs
- 1 1/2 tsp freshly grated orange zest
- 1 egg
- 2 tbs water
- 2 tbs oil, divided
Preparation
Step 1
Place chicken between sheets of plastic wrap and pound with a meat mallet to ¼ inch thickness. Set aside. Place pecans, breadcrumbs, orange zest, salt and in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg and water in a shallow dish until combined. Dip each chicken breast in the egg mixture and then dredge both sides in the pecan mixture. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned and no longer pink in the middle, about 2 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. Serve immediately.