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Pecan and Sesame Seed-Crusted Chicken Recipe

Pecan and Sesame Seed-Crusted Chicken Recipe

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. YIELD: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

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.

Nutritional Facts

1 each: 214 calories, 10g fat (2g saturated fat), 63mg cholesterol, 252mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Reviews for Pecan and Sesame Seed-Crusted Chicken

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MY REVIEW
Teresa1919 User ID: 2817062 159858
Reviewed Apr. 9, 2014

"This is my son's favorite chicken!"

MY REVIEW
RMLove User ID: 7094184 101268
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
flower224 User ID: 6443925 93372
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
turtle68 User ID: 2576369 141685
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
turtle68 User ID: 2576369 157893
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
Haman User ID: 337932 176167
Reviewed Sep. 7, 2011

"Made this today from the Comfort Food Cookbook. I serve chicken a lot and this is really good. I made up all of the pecan flour mixture, but only used enough for 2 chicken breasts. Will save the rest to use on future days."

MY REVIEW
angelon911 User ID: 5775104 174034
Reviewed Jan. 20, 2011

"My family adored this recipe. Just don't overcook, and it will be super moist and juicy!!"

MY REVIEW
MaikoEmi User ID: 4616610 174033
Reviewed Jan. 18, 2010

"This is an amazing dish. I have nothing to say against it. It was so tasty it's hard to believe. I felt like it's something I would have been delighted to receive at a restaurant!

M."

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Wine Pairings

Full-Bodied White Wine

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