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Pecan Crusted Chicken

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Ingredients

Adjust Servings:
2 - 3 boneless skinless chicken breast halves (6-8 ounce)
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juice of
1 cup coarse dry breadcrumbs
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, zest of, minced
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne

Nutritional information

425.5
Calories
244 g
Calories From Fat
27.2 g
Total Fat
3.2 g
Saturated Fat
34.2 mg
Cholesterol
701.4 mg
Sodium
27.6 g
Carbs
4.8 g
Dietary Fiber
2.8 g
Sugars
21.4 g
Protein
105g
Serving Size

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Pecan Crusted Chicken

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    Cuisine:

    I must be doing something wrong.. when I flipped them over with the spatula, all of the crumbs fell off the bottom. :( I wish I hadn't flipped them, because they looked so beautiful up until then... Help!

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pecan Crusted Chicken, This chicken is nice and crunchy with just a tiny little bite from the cayenne Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067) Cooking time includes the 20-30 minutes chicken dries between breading and cooking This recipe is from Cuisine at Home magazine , I must be doing something wrong when I flipped them over with the spatula, all of the crumbs fell off the bottom 🙁 I wish I hadn’t flipped them, because they looked so beautiful up until then Help!, What oven temperature?


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    Steps

    1
    Done

    Prepare Chicken Breasts Into Cutlets, Cutting Into Thirds and Gently Pounding to an Even Thickness of 1/2 Inch (easier and Cleaner If Done Between Two Layers of Plastic Wrap).

    2
    Done

    Blend Egg Whites, Cornstarch, and Lemon Juice With a Fork in a Wide, Shallow Dish; Set Aside.

    3
    Done

    Combine Bread Crumbs, Parsley, Salt, Pepper, Zest, Pecans, and Seasonings in Another Wide Shallow Dish.

    4
    Done

    Crust Chicken Breasts by Dipping Both Sides of Prepared Chicken Into Egg White Mixture. Then Applying Crumbs to Both Sides, Patting Them on as Much as Possible. Transfer to a Cookie Rack to Air-Dry on Both Sides For 20-30 Minutes. (this Will Set Crust So It Will Stay on Chicken and Crisp Up Nicely).

    5
    Done

    Saut Chicken in Oil in a Large, Nonstick, Ovenproof Skillet Over Medium-High Heat For About 3 Minutes, or Until Golden Brown and Crisp on Bottom. Turn Carefully With a Spatula and Transfer the Skillet to the Oven to Finish Cooking. This Should Take About 8 More Minutes. Don't Overcook, You Don't Want It to Dry Out.

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    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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