Sunday, December 2, 2007

Pecan Chicken

400° - 8 minutes. Serves 6


* 6 boneless, skinless chicken breasts, or 2 lbs. chicken tenders
* 1/2 tsp. salt
* 1 tsp. pepper
* 1/2 cup pecans, finely chopped
* 1/2 cup cornmeal or gluten-free breadcrumbs
* 1/2 cup buttermilk
* 3 Tbsp. olive oil
* Honey for drizzling (optional)


Rinse and pat chicken dry.
In a wide flat-bottomed dish mix pecans, cornmeal or breadcrumbs, salt, and pepper. Pour milk in a separate wide, flat-bottomed dish.

In a large oven proof skillet
, heat olive oil to HOT, but not smoking.

Dip chicken in milk then dredge in pecan cornmeal/GF breadcrumb mixture, and place in skillet.
Using tongs, carefully flip chicken to brown on both sides (about 4 minutes per side). Transfer skillet to preheated oven and bake until juices from chicken run clear (about 8 minutes).

Let chicken rest for approximately 10 minutes before serving. Drizzle about 2 Tbsp. of honey over the chicken as soon as pulled from the oven. We served this with lemony broccolini and sweet brown rice.


source: Ginger Lemon Girl

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