Pecan and Sesame Seed-Crusted Chicken Recipe
Pecan and Sesame Seed-Crusted Chicken Recipe photo by Taste of Home

Pecan and Sesame Seed-Crusted Chicken Recipe

Publisher Photo
These moist, tender chicken breasts have a crunchy coating of pecans and sesame seeds. They're good served alone or with chicken gravy. —Molly Lloyd, Bourneville, Ohio
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 2 tablespoons sesame seeds
  • 1-1/2 teaspoons paprika
  • 1-1/2 teaspoons pepper
  • 1 teaspoon salt
  • 8 boneless skinless chicken breast halves (4 ounces each), partially flattened
  • 2 tablespoons canola oil

Nutritional Facts

1 chicken breast half equals 214 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 252 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Directions

  1. Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture.
  2. In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink. Yield: 8 servings.
Originally published as Pecan-Crusted Chicken in Taste of Home April/May 2008, p66

Nutritional Facts

1 chicken breast half equals 214 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 252 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Full-Bodied White Wine

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

Reviews for Pecan and Sesame Seed-Crusted Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 9, 2014

"This is my son's favorite chicken!"

MY REVIEW
Reviewed Jan. 6, 2014

"My husband and I loved this. Did not have sesame seeds but it had great flavor and was very moist. Definitely make again."

MY REVIEW
Reviewed Jun. 18, 2012

"Made this using Chicken breasts that i had cut into several small pieces about 6 or 8 in total a bit easier for my little one to eat. Used smoked paprika instead of regular, used buttermilk instead of regular milk, and had to make the unfortunate substitution of walnuts for pecans. I love pecans and couldn't believe I bought the wrong nut. Nevertheless, it turned out great! I will try it again soon with pecans! :D Crunchy on the outside, moist on the inside... Perfect!"

MY REVIEW
Reviewed Mar. 13, 2012

"I had to start making larger batches of this because everyone fights over seconds, thirds and leftovers. I use chicken tenders instead of the full breast. The flavor is phenomenal!"

MY REVIEW
Reviewed Mar. 13, 2012

"I had to start making larger batches of this because everyone fights over seconds, thirds and leftovers. I use chicken tenders instead of the full breast. The flavor is phenomenal!"

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