Saturday, May 07, 2005

Spicy Pecan-Crusted Chicken

Spicy Pecan-Crusted Chicken (Adapted from Eating Well)

4 boneless/skinless chicken breasts
1/2 cup pecan halves
1/4 cup panko breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

Place each piece of chicken between sheets of plastic wrap and use a meat mallet to flatten them to about 1/4" thick.

Process pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor until the pecans are finely ground. Scoop mixture into a shallow dish. In another shallow dish, whisk together egg white and water. Dip each chicken breast in the egg white mixture and then dredge both sides in the pecan mixture.

In a large skillet, heat 1 1/2 teaspoons oil over medium heat. Add two piece of the chicken and cook until browned on the outside and no longer pink in the middle, roughly 2 to 4 minutes per side. Carefully move to a plate and cover to keep warm. Wipe out the pan with a paper towel if needed and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching.

Makes 4 servings.

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  1. Joe, I'd trade the food I'm having now for this in a heart beat - are you OK with that? ;)

    It looks incredibly delicious, that crust won my heart!

  2. Patricia - I'd love to hear if you try it out!