January 11, 2010
recipe experiment: pecan-crusted chicken
Who would’ve thought syrup and chicken go together like peas and carrots?
I had the girls over for dinner to celebrate our dear friend Marie’s birthday (Happy Birthday Marie!), and I made this recipe.
4 skinless chicken breasts
2 tablespoons real maple syrup
1 cup chopped pecans
3 tablespoons all-purpose flour
1 teaspoon salt
2 tablespoons butter
1 tablespoon vegetable oil
- On waxed paper, 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.
3 out of 5 spoons
Notes: I used chicken tenders as opposed to chicken breasts. The pecans burn very very easily, so the less time you have to cook them, the better.
I also smashed the pecans into even smaller pieces so they’d stay on the chicken better. If you have a food processor, put them through that for best results.