Ingredients
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2 - 3
-
2
-
2
-
1/2
-
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
-
Directions
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
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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. |
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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. |
