No, this isn’t a dessert or sweet. But, I thought I’d share this great entree anyway. I was casting around the kitchen last night trying to think of something a little different to do with Michael’s usual chicken. I had a bunch of pecans in the pantry because I’d planned to do Russian Tea Cakes but hadn’t gotten around to them. So, I began to think about doing a pecan encrusted chicken breast.
I looked around for some ideas for recipes and finally cobbled together based on one I found at CDKitchen.com. I toyed with a bit to add my own spin. Hope you enjoy it!
2 Boneless, Skinless Chicken Breasts
1 1/2 teaspoon salt
1/4 cup ground pecans
handful of crushed tortilla chips
1 large egg
1-2 tablespoons heavy cream
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground tellicherry pepper (or black pepper)
Marinate chicken in salt water in refrigerator for at least 45 minutes to 1 hour. Remove from refrigerator and pat dry.
Preheat oven to 375°F. Grind pecans and tortilla chips into a meal. Beat cream with honey, then add beaten egg, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan/tortilla meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375F, or until the breasts are done.