Pecan-Crusted Chicken Recipe
Pecan-Crusted Chicken Recipe photo by Taste of Home

Pecan-Crusted Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pecan-Crusted Chicken in Taste of Home February/March 2005, p30

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.

Full-Bodied White Wine

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

Reviews for Pecan-Crusted Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 9, 2014

"Really nice flavor! Love the dipping sauce!"

MY REVIEW
Reviewed Feb. 6, 2012

"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??"

MY REVIEW
Reviewed Apr. 19, 2011

"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."

MY REVIEW
Reviewed Sep. 15, 2010

"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."

MY REVIEW
Reviewed Jun. 22, 2009

"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!"

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