Pecan Chicken is super easy, done in 25 minutes, and really good. Crusty on the outside, juicy on the inside.
Pecan Chicken is crusty on the outside, juicy on the inside.
Did you know that September is National Chicken Month? Well, you can do more with chicken besides making Fried Chicken. This Pecan Chicken is absolutely delicious. Simple too. Chop the pecans, coat the chicken with maple syrup (what??), dip in pecan/breading mixture, sauté.
Don and I are always looking for tasty ways to make old favorites, like chicken. This recipe was inspired by one found on AllRecipes.com. You can use chicken breasts or chicken tenders (which are smaller and cook faster) for this Pecan Chicken.
Pair it with a baked potato and a green vegetable and call it supper (or dinner, if you’re from the North). A whole chicken breast is too much meat for me to eat, so I generally cut mine in half and save half for another meal. When you try the recipe, please let me know what you think by commenting.
What You Need
For this recipe, you need knives, a cutting board, a plate or flat dish, some measuring cups and spoons, and a good sauté pan. But what you really want is a super coffee maker and some beautiful dishes, right?
Pecan Chicken Recipe
- 2 skinless boneless chicken breasts (6 oz each)
- 1 tablespoon real maple syrup
- 1/2 cup chopped pecans
- 2 tablespoons gluten free flour
- 1/2 teaspoon sea salt
- 2 tablespoons butter (or oil if you need dairy free)
- 1 tablespoon vegetable oil
- Chop the pecans very small.
- Combine pecans, flour, and salt.
- Brush chicken breasts all over with maple syrup.
- Coat chicken breasts completely with nut mixture.
- In a large skillet over medium heat, melt butter and stir in the vegetable oil.
- Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Note: My pecans in this Pecan Chicken were too big and did not evenly coat the chicken. Because of this, I suggest using a food processor to chop the pecans. But watch the processing carefully because you don't want it to get moist like peanut butter. My chicken breasts were very thick and I suggest that if yours are, too, you should butterfly the chicken before coating it with the pecan mixture. This will allow the chicken to cook faster and you won't burn the breaded/pecan crust. If you butterfly the chicken, double the nut mixture ingredients.
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Recipe Nutrition Information
This recipe is GF, SF, EF, CF*
If you substitute oil for butter, it would be dairy free, too. The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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