Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Pecan Crusted Chicken Salad
Blend:
| 2 egg whites |
| 2 teaspoon cornstarch |
| Juice of ½ lemon |
Combine:
| 1 cup coarse dry bread crumbs |
| 1 Tablespoon chopped fresh parsley |
| 1 teaspoon kosher salt |
| ¼ teaspoon ground black pepper |
| Zest of one lemon, minced |
| ¾ cup finely chopped pecans |
| ½ teaspoon dried oregano |
| ½ teaspoon dried thyme |
| ½ teaspoon paprika |
| ¼ teaspoon cayenne pepper |
| 2 Tablespoons olive oil |
| 2 skinless, boneless chicken breasts |
Dip chicken breasts into egg white wash. Crust the chicken with the pecan mixture. Sit on wire rack for 20-30 minutes at room temperature to set crust.
Sauté breasts in 2 tablespoons olive oil for 3 minutes. Put skillet into oven, pre-heated to 400 degrees and bake for 10 minutes.
Slice breasts and serve over salad with choice of dressing and topped with feta cheese.
NOTE: This, too, is from Cuisine at Home and can be found at www.CuisineAtHome.com. I did use the honey mustard dressing from the same magazine, which is elsewhere on this site. Instead of bread crumbs, I used Stouffers Herb Stuffing and put it in my small Cuisinart to make the chunks smaller. I chose to use my hand turned chopper to break up the pecans, as I did not want them as fine as the cuisinart would make them. The chicken itself would be great as an entrée with a starch and a green vegetable and salad!