Pecan-Crusted Chicken

It’s been a while. This is a delicious, fast and easy chicken recipe from a recent issue of Cook’s Country. It can be cut in half for two people.


Pecan-Crusted Chicken
Print Recipe
Servings
4
Servings
4
Pecan-Crusted Chicken
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pulse pecans in food processor until finely chopped. Transfer to a pie plate. Pulse bread until finely ground. Add to nuts and stir in cornstarch, brown sugar, 1/2 tsp. pepper, 1/4 tsp. salt, and cinnamon.
  2. Whisk eggs, mustard, garlic, tarragon, 1/2 tsp. salt, and 1/2 tsp. pepper in large bowl. Halve breasts horizontally. Add chicken; coat well.
  3. Remove cutlets, one at a time, and thoroughly coat with nut mixture.
  4. Heat 1/2 c. oil and brown cutlets 3 to 4 minutes per side until golden brown. Keep warm and repeat with remaining cutlets adding more oil if necessary.
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