Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken Recipe
Photo by: Taste of Home
Rating

100% would make again

With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario

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  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup finely chopped pecans
  • 2 tablespoons cornstarch
  • 2 tablespoons minced fresh parsley
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons canola oil
  • MUSTARD SAUCE:
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon sugar
  • Pinch salt

Directions

  • In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture.
  • In a large skillet, cook chicken in a oil for 15-20 minutes or until a meat thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 464 calories, 33 g fat (7 g saturated fat), 146 mg cholesterol, 580 mg sodium, 10 g carbohydrate, 3 g fiber, 32 g protein.

Pecan-Crusted Chicken published in Taste of Home February/March 2005, p30

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Reviews for Pecan-Crusted Chicken (2)

Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken

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Did you modify it? Would you make it again? Rate it today!

Reviewed on Jun. 22, 2009 by Saucygirl

Yes! It is a wonderful recipe! I cooked it in the skillet on medium heat, until the chicken was not pink inside (which was around 15 minutes). I also used only 1/4 tsp of dried thyme and subsituted garlic poweder for the other 1/2 tsp. Yum yum!

Reviewed on Apr. 24, 2008 by jpowell722

Has anyone tried to bake this recipe? If so, at what temp and how long.

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