Thursday, April 28, 2011

Pecan Crusted Baked Chicken

I made these Chicken Breasts last week and really enjoyed the flavor and more importantly the ease and quickness of them. I have been super busy with work and haven't had time to prepare a lot of meals, like I usually do. I served them alongside broccoli one night and on top of a salad the next.

Pecan Crusted Baked Chicken
Recipe inspired by Jennjo, original recipe of Pearce Kitchen

2 chicken breast, halved (or 4 cutlets, note you want the chicken pieces thin)
1 cup finely chopped pecans (place pecans in a food processor, want them very fine)
1/2 cup panko bread crumbs
salt and pepper to taste
sprinkle of crushed red pepper flakes
1 egg

Preheat oven to 375 degrees F. Mix the pecans, bread crumbs, salt, pepper, and red pepper flakes on a large plate. Place egg in a small mixing bowl, beat egg. Dip chicken in the egg mixture and immediately into the pecan mixture. Press the crumb mixture into the chicken on both sides. Place the chicken on a baking sheet with non-stick spray. Continue to coat the other chicken breasts in the same way. Place in the oven and bake for 15 to 20 minutes, until done. Be sure to check for doneness and not to overcook the chicken.

1 comment:

  1. I tried this tonight & really liked it! Why don't I use cutlets more! I loved the way it was perfectly flat & I really enjoyed the pecans! Great idea!

    Thanks for the tip!