Wednesday, May 12, 2010

Pecan and Parmesan Crusted Chicken

Ooh ooh this chicken was so good!! It was so flavorful! My kids said this chicken was better than chicken nuggets so I'm just gonna go ahead and take that as their highest possible compliment. I wish I could remember which recipe blog I got this recipe from - I hate it when I can't give credit where credit is due - just know it wasn't my recipe and it's absolutely delicious.

Pecan and Parmesan Crusted Chicken

4-6 chicken breasts, pounded to a uniform thickness
1/2 cup flour
2 eggs
1 tablespoon water
1/2 cup bread crumbs
1/3 cup grated Parmesan
1/3 cup finely chopped pecans
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
about 2 tablespoon canola oil

Put flour into a pie plate or other shallow dish. In another pie plate whisk eggs with 1 tablespoon of water. In another pie plate mix bread crumbs, Parmesan, pecans, oregano, basil, seasoned salt, and pepper. Dredge pounded chicken breasts in flour, then egg (letting excess egg drip off), and then in the bread crumb mixture, pressing the crumbs into the chicken to coat well. Place on a platter and let rest for 5 minutes.

While chicken is resting, in a large skillet heat enough oil to lightly cover the bottom of the pan. Make sure oil is nice and hot, then brown the chicken (in 2 batches) in oil for 3 minutes on each side or until well browned. Transfer chicken to a baking dish or baking sheet and bake at 400 degrees for about 10 minutes or until internal temp reached 165 degrees.

1 comment:

The Double Dipped Life said...

Yum! This looks fabulous. I'll have to try it too!