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Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken Recipe photo by Taste of Home

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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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Pecan-Crusted Chicken Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

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.

Nutritional 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Pecan-Crusted Chicken

Pecan-Crusted Chicken

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Reviewed on Feb. 06, 2012 by gizesmom

I'm sorry I can't rate this recipe as yet, but plan to. I'd like to know how to make the raspberry sauce spinmom makes??

Reviewed on Apr. 19, 2011 by howdu

This is delicious. I made the recipe as is except I halved the sauce ingredients (making a generous 1 tablespoon sauce per serving) to make it a little more weight watcher friendly. It's important to get the pecans chopped finely, tho, because those that I left too big tended to fall off during cooking. I used thinly sliced chicken breasts.

Reviewed on Sep. 15, 2010 by Spinmom

I love this recipe and have been making it for a long time. It's also good with raspberry sauce and we switch between the two sauces for some variety.

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.