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Pecan-Crusted Chicken

 Pecan-Crusted Chicken
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
4 ServingsPrep/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.

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Pecan-Crusted Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.