Wild Cherry Pecan Chicken

Servings servings

Calories 462kcal

Ingredients

1.5 cups Pecans chopped in a blender or food processor
1/2 cup Seasoned bread crumbs
2 large Chicken breast boneless skinless butterflied see notes
2 Eggs beaten
1/2 cup Canola oil
1 cup Beef broth
2 tbsp Sugar
1 cup Fresh cherries pitted and halved
2 tsp Orange zest
4 Dinner rolls warmed in a 350 degree oven for 5 minutes if desired
2 tbsp Scallions chopped for garnish

US Customary - Metric

Instructions

Mix the chopped pecans and breadcrumbs in a bowl.
Season the chicken on both sides with salt and pepper. Coat the chicken in the egg, then coat in the pecan breadcrumbs on both sides 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 to an internal temperature of 160 degrees using a thermometer.
(Be careful and gentle so the pecan breading does't all fall off).
In a saucepan on medium heat, add the broth, sugar, cherries, and orange zest. Bring to a simmer until the liquid reduces to a syrup.
Spoon the sauce over the chicken. 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