This pecan crusted chicken can be served alone or, I prefer, on a bed of greens with honey mustard dressing. It has a bit of kick to it so be careful not to overdo the cayenne, and if your kids don't like spicy foods you'll want to tone it down even more.This recipe looks far more complex than it is. While the chicken is brining, prep the dipping and dredging mixtures, as well as the dressing.
Pecan Crusted Chicken
(serves 4)
2-3 chicken breast halves, brined and pounded to an even thickness (but not cutlets)
Dipping Mixture
2 egg whites
2 tsp cornstarch
squirt of lemon juice
Mix in a shallow dish.
Crusting Mixture
1 c pecans, ground
kosher salt
fresh ground pepper
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
Mix together on a plate/tray/something similar and shallow.
Salad
greens
goat cheese
option: chopped onion
Lay out on serving platter.
Dressing
1/4 c honey
3 tbs Dijon mustard
1 tbs shallots, mince
1 tbs rice vinegar (option: apple cider vinegar)
1/2 lemon, juiced
salt and pepper
Whisk to combine.
Once the chicken is brined, rinsed, trimmed and pounded to an even thickness dip it into the egg white mixture. Let the excess run off then lay it in the pecan mixture. Coat both sides and let rest for a few minutes there while you heat about 4 tbs olive oil in a nonstick saute pan (medium-low heat). Preheat the oven to 350.
Saute the chicken: don't be fussy. Lay the chicken gently in the pan and don't mess with it for a good few minutes (3-6 minutes each side). Once the smell of pecans is filling the kitchen and the one side is good and brown gently turn the chicken. Cook that side and then pop the whole thing in the oven for 5-10 minutes to finish.
Remove the chicken from the oven and slice. Lay over the bed of greens and goat cheese, then drizzle the dressing over top of it all.
2 comments:
This was soooo tasty!
this looks outstanding...I must try it!
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