These Pecan Crusted Chicken Breasts  make a solid foundation for any weeknight meal. The recipe calls for pecans, but you can use any nut that you like. If you are looking to make the recipe gluten free, you can substitute corn flake crumbs for the bread crumbs. Try pairing the chicken breasts with roasted or mashed potatoes and green beans for a delicious weeknight dinner!

Pecan Crusted Chicken

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Pecan Crusted Chicken

Ingredients

  • 4 boneless, skinless chicken breasts ( about 1 1/4 pounds)
  • 1 cup chopped pecans
  • 3/4 cup white or wheat bread crumbs or corn flake crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 2 large eggs
  • 1 tablespoon water
  • 3 tablespoons unsalted butter

Directions

Preheat oven to 375°F. Line baking pan with parchment paper. Set aside. Season both sides of chicken breasts with salt and pepper. Set aside. Place pecans, bread crumbs, salt, pepper, cayenne, garlic powder and thyme into work bowl of food processor. Pulse until pecans, crumbs and seasonings are well mixed. Empty crumb mixture into pie pan or shallow bowl. Set aside.

Place eggs into pie pan or shallow bowl. Add water. Beat eggs with fork until eggs are well mixed. One at a time, dip chicken breasts into egg mixture and into pecan mixture. Put coated breasts on plate to rest.

In large nonstick skillet add butter and bring heat to medium. When butter melts, add chicken breasts. Cook chicken for about 2 minutes on each side. Put chicken on parchment paper lined baking pan. Bake chicken breasts for 12 to 15 minutes or until chicken is golden brown and juices run clear. Serve chicken warm or at room temperature.

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