Description
A delicious and easy recipe for Pecan Crusted Chicken Breast, featuring a crispy pecan coating and tender chicken.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup finely chopped pecans
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 tbsp milk or water
- 2 tbsp olive oil or butter for frying
Instructions
- Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up a breading station: Place flour in one shallow dish, the beaten eggs mixed with milk/water in a second shallow dish, and the finely chopped pecans in a third shallow dish.
- Dredge each chicken breast first in flour, shaking off excess.
- Then dip in the egg mixture, allowing excess to drip off.
- Finally, press firmly into the chopped pecans, ensuring the pecans adhere well to both sides.
- Heat olive oil or butter in a large skillet over medium heat.
- Carefully place chicken breasts in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- Remove chicken from skillet and let rest for a few minutes before serving.
Notes
- Ensure pecans are finely chopped for a better crust.
- Do not overcrowd the skillet when frying the chicken. Cook in batches if necessary.
- Internal temperature of chicken should reach 165°F (74°C) for safe consumption.