Everyday Meals

The Gazette’s Pecan-Crusted Chicken

READY IN: 1hr

INGREDIENTS

  • 14 cupflour
  • 1 14 teaspoonskosher salt
  • 12 teaspoonfresh ground pepper
  • 12 teaspoonpaprika
  • 12 teaspoondried thyme
  • 1egg
  • 2tablespoonshoney mustard
  • 1cup coarsely chopped pecans
  • 1cuppanko breadcrumbs (Japanese bread crumbs)
  • 2tablespoonssesame seeds
  • 12 teaspoonorange zest (grated peel)
  • 4boneless skinless chicken breasts (pounded so they have even thickness)
  • 2tablespoonsolive oil
  • Orange honey glaze
  • 12 cuporange juice
  • 14 cuphoney
  • NUTRITION INFO

    Serving Size: 1 (266) g

    Servings Per Recipe:4

    Calories: 657.4

    Calories from Fat 316 g 48 %

    Total Fat 35.2 g 54 %

    Saturated Fat 4.4 g 22 %

    Cholesterol 122 mg 40 %

    Sodium 1148.8 mg 47 %

    Total Carbohydrate53.7 g 17 %

    Dietary Fiber 5 g 20 %

    Sugars 24.2 g 97 %

    Protein 34.8 g 69 %

    DIRECTIONS

  • 1. Preheat oven to 350 F (175 C). Line a baking sheet with aluminum foil and coat with oil or non-stick cooking spray.
  • 2. In a shallow bowl, combine flour, 1 tsp (5 ml) of the salt, pepper, paprika and thyme.
  • 3. In a second bowl, whisk together the egg and honey mustard. In a third larger bowl, combine pecans, panko, sesame seeds, orange zest and the remaining 1/4 tsp (1 ml) salt.
  • 4. Coat each chicken breast in the flour mixture, shaking off excess. Then dip in the egg mixture. Finally, coat in the pecan mixture, pressing coating well to make it stick.
  • 5. Set chicken breasts on the foil-lined sheet and drizzle with the olive oil. (Mixture may be prepared up to this point, covered, refrigerated, then brought to room temperature before baking.).
  • 6. Bake in preheated oven for 30 minutes. Let chicken rest at room temperature for 5 minutes before serving.
  • 7. Make glaze by combining orange juice and honey in a small saucepan over medium heat and boil for 4 minutes, until slightly thickened. Just before serving, drizzle over the hot, cooked chicken.
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