Tuesday, May 7, 2013

Pecan Encrusted Chicken

This recipe is based on one from AllRecipes.com and is cut in half from the original.  Amounts for the full recipe are in parentheses.


1. The original recipe calls for sugar and cinnamon.  Comments were uneven about the flavor.

2. A number of reviews on the original recipe complained about the pecans burning.

3. Consider frying on flat griddle rather than in a skillet, especially if making 4 breasts and not 2.


1 egg (2 eggs)
1 Tbl milk (2 Tbl)
1/4 cup flour (1/2 cup)
1-1/2 tsp poultry seasoning (3 tsp)
1/2 cup ground pecans (1 cup)
2 skinless, boneless chicken breast halves (4)
salt and pepper to taste
olive oil, about 1 Tbl (2 Tbl)


  1. Pound chix breasts to 1/2 inch thickness (or cut into fairly even sizes)
  2. For alternate method of cooking:  Oven to 350; rack probably in middle position.
  3. In a food processor, grind the pecans.
  4. In a small bowl, mix the eggs with the milk. Put aside.
  5. In a medium bowl, mix together flour, seasoning, cinnamon (if using), ground pecans, sugar (if using), and salt and pepper.
  6. Dip the chicken in the egg mix, and press in the pecan mix.
  7. ALTERNATE METHOD:  Brown in hot oil on both sides; then move to oven and bake for 15-20 min.  ORIGINAL: Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.

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