Pecan Encrusted Chicken

Just last week we enjoyed one of the best meals we have had in a long time, a delicious Pecan Encrusted Chicken.!! Well, having had a little taste of near heaven, we did our research to find recipes for Pecan Encrusted Chicken that we could make at home, and from the files of 'Eating Well', found this great option.

The buttery pecan coating seals in the succulent juices of the chicken making it tender and tasty and with just the right amount of spicing, delivers a sweet yet spicy flavor.

While most restaurant menus promise much but delivering disappointing results, we are sure you will be impressed with this homemade pecan crusted chicken recipe.

Pecan Encrusted Chicken

Ingredients:
4 boneless, skinless chicken breasts (1 - 1 1/4 lbs), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 tsp freshly grated orange zest
1/2 tsp salt
1/4 tsp ground chipotle pepper (found in the specialty spice section of most supermarkets)
1 large egg white
2 tblsp water
1 tblsp canola oil, divided

Directions:
1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in food processor or blender and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-water mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 tsps oil in large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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