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Pecan Crusted Chicken Breast
Juicy chicken breast with a crispy coating of pecans and bread crumbs.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
4
skinless boneless chicken breasts
(about 3 lbs), cut in half through the thickness (hold knife parallel to counter)
1
egg
1
cup
buttermilk
1
cup
panko crumbs
2
cups
finely chopped pecans
3
tablespoons
unsalted butter
2
tablespoons
olive oil
Instructions
Mix buttermilk and egg
Soak chicken in buttermilk for five minutes.
Mix the Panko and the pecans.
Preheat the oven to 375F
Take one piece of chicken out of the buttermilk and allow the excess to drip off.
Roll in the pecan mixture until completely covered.
Repeat with the rest of the chicken
Melt the butter and olive oil in a large
saute
pan over medium high heat (do not let the butter scorch)
Add the chicken and cook until golden on one side.
Flip carefully and cook until golden on the other.
Place the chicken in a single layer in a lightly buttered 13 x 9 inch pan
Bake for 10-15 minutes or until the chicken is done (165)
Let rest for 5 minutes