Pecan Chicken

Prep Time 25

Cook Time 15

Servings servings

Calories 549kcal

Ingredients

1 cups Pecans chopped in a blender or food processor
1/2 lb Chicken breast boneless skinless butterflied see notes
1/4 cup All-purpose flour
1 Egg beaten
1/4 cup Canola oil
2 tbsp Balsamic glaze
2 Dinner rolls
Scallions chopped for garnish

US Customary - Metric

Instructions

Preheat oven to 350°F (204°C). Line a large baking sheet with a silicone baking mat/parchment paper. Set aside.
Pulse half of the pecans in a food processor or a blender until fine crumbs are formed. (Be careful not to pulse into a nut butter, just a few pulses until they are ground up). Pulse the remaining pecan halves into larger coarse crumbs. Then mix both pecans together.
Season the chicken on both sides with salt and pepper. Coat the chicken in the flour. Then, dip in egg and let any excess drip off. Then, generously roll in the pecans to coat very well. Use your hands to pack on the coating.
Heat the canola oil in a large saute pan or skillet on medium heat. Once hot, fry the chicken on both sides to golden brown. (Be careful and gentle so the pecans don't all fall off).
Then place on the baking sheet and cook to an internal temperature of 160 degrees using a thermometer, about 6 to 10 minutes.
Drizzle the chicken with balsamic glaze. Serve with bread. Garnish with scallions.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition