Uncategorized
Pecan Encrusted Chicken Breast
I’d like to call this Butter Pecan Chicken. How can you resist something with a name like that?
Nuts and Butter are essential to every diet.
I was sitting around with some leftover pecans in the pantry and some time on my hands and I wanted to use those nuts. I’d used the bulk of them to top an apple tart, but there were just enough left for some experimentation.
Chicken breasts are a wonderful blank slate. I made a crust from chopped nuts, brown sugar, cayenne, garlic powder and a lil dash of salt. I coated the breasts then seared them in a skillet with a few tablespoons of butter.
Ingredients
Chicken Breast
Chopped Pecans 1/4 cup
Brown Sugar 1/4 cup
Garlic 1 tsp
Salt 1 tsp
Cayenne 1/2 tsp
Butter
1. Create your coating, mix dry ingredients together in a small bowl, then spread mixture over a plate. At this point you can taste the mixture to be sure it’s to your liking and modify.
2. Take chicken breasts and press them (one at a time) into the mixture on the plate.
3. Melt the butter in a skillet over medium high heat
4. Place the chicken into the hot skillet and let 3-4 minutes, turn and cook the other side for 3-4 minutes more.
One Comment
Mimi the Bee
what’s that side dish peeking through? Warm spinach with crans?