Pecan Chicken
- SERVES
- 6
- PREP
- 11 Min
- COOK TIME
- 19 Min
Some say pih-KAHN, others say PEE-kan. Either way you say it, I bet you'll love the rich, buttery flavor the pecans add to this crunchy chicken topping. If the chicken breast halves vary in size, adjust your cooking time up or down to accommodate.
What You'll Need
- 1 1/2 cup finely chopped pecans
- 1/2 cup fine, dry breadcrumbs (prepared)
- 1/2 teaspoon chopped fresh parsley or 1/8 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 6 (6-ounce) skinned and boned chicken breast halves
- 3 tablespoons butter, melted and divided
- 2 tablespoons vegetable oil, divided
What to Do
- Stir together first 5 ingredients in a small bowl.
- Brush chicken with 1 tablespoon melted butter. Dredge chicken in pecan mixture, pressing gently to coat.
- Preheat the oven to 350 degrees. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat until hot. Add 3 chicken breast halves, and cook 2 minutes on each side or until browned. Remove chicken to an ungreased baking sheet. Wipe skillet clean with a paper towel. Repeat procedure with remaining butter, oil, and chicken breast halves.
- Bake 15 to 17 minutes or until done.
Notes
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