Pecan Crusted Chicken
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Yield: 1 Ready in 1 hours
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Verified by stevemur
|4 lgBoneless; skinless chicken|
|1 cFresh bread crumbs**|
|8 tsDijon-style mustard|
|2 lbSweet potatoes; peeled|
|1 cpecans *; Finely ground|
|2 tbVegetable oil|
|1/2 cbanana; Finely diced|
|Juice of 1 lime|
|1/2 cred bell pepper; Finely diced|
|1/2 cyellow bell; Finely diced|
|1 tbFresh Cilantro; chopped|
|3/4 cPlain low-fat yogurt|
|1 tbjalapeno pepper; Minced|
Pecan Crusted Chicken Preparation
???* To grind the nuts, put them in a food processor and pulse them until finely ground; do not overdo this step or the nuts will turn oily and pasty. ** To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor until crumbed. 1.TO COOK THE CHICKEN: Preheat the oven to 375? F. Brush each side of the chicken with 1 teaspoon of mustard. Combine the pecans and bread crumbs and press this mixture onto both sides of the chicken. In a 10-inch skillet, heat the vegetable oil and saute for 1 minute on each side. Transfer the chicken to a baking pan and bake for 30 minutes or until done. 2.TO MAKE THE SWEET POTATO PUREE: While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 minutes or until tender. Drain the sweet potatoes and mash them together with the butter and yogurt. Season with salt and pepper to taste. 3.TO MAKE THE SALSA: Combine the banana with the red and yellow peppers, cilantro, jalape?o pepper, lime juice, and salt and pepper to taste. 4.TO SERVE THE CHICKEN: Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa. NOTES : From: Origins with Burt Wolf Posted to recipelu-digest Volume 01 Number 161 by Aquasea221@aol.com on Oct 25, 1997
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