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Pecan and Sesame Seed-Crusted Chicken

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

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

  • 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.
  • In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink.
Nutrition 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.
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Reviews

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Average Rating:
  • Teresa1919
    Apr 9, 2014

    This is my son's favorite chicken!

  • RMLove
    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.

  • flower224
    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!

  • turtle68
    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!

  • turtle68
    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!

  • Haman
    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.

  • angelon911
    Jan 20, 2011

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

  • MaikoEmi
    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.