Recipes/Pecan Chicken

Pecan Chicken
Episode: 
KCTS 9 Cooks Dinner

Presented by: Chef Thomas Clay, from The Cabbage Patch Restaurant, Snohomish

serves 4

Ingredients

  • 4 6-ounce skinless chicken breast halves
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 1 cup pecans, finely chopped, plus extra for garnish
  • 1 cup flour
  • 1/4 cup vegetable oil (corn, peanut, or olive oil)
  • chopped parsley for garnish

Ingredients for Honey Mustard Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup stone ground mustard
  • 1 tablespoon whole milk
  • 1 tablespoon sweet rice wine vinegar
  • 2 tablespoons honey

Preparation

For honey mustard sauce, place all ingredients for the sauce in a cold saucepan in order, stirring to combine. Heat to medium; do not boil, or sauce will separate. When warm, about 150 degrees, remove from heat.

Trim chicken breasts. Place in a thick plastic bag and pound out lightly to an even thickness, skin side down at first.

Combine panko and pecans in an 8-inch square baking pan or a pie plate and mix together well. In a separate pie plate or bowl, whisk egg and milk together to make an egg wash. Place flour in a separate medium bowl.

Dredge chicken in the flour first, then dip thoroughly in the egg wash, and finish with the panko-pecan coating. Press chicken down on both sides to cover completely.

Heat oil to medium in a large (12 inch) frying pan. When oil is at 160 degrees (water drops should pop), add prepared chicken and cook for 4 to 5 minutes on each side, until coating is mahogany brown.

When chicken is ready, place on plates and top with honey mustard sauce. Garnish with a sprinkle of chopped pecans and parsley. Serve with mashed potatoes and steamed vegetables.

Comments

03/18/14

Thank you ever so for you blog article. Thanks Again. Really Great.
seguro de vida

02/25/13

I made this tonight and it was a hit!

I didn't pound the chicken breasts. I omitted the panko and used all pecans (which I've done with other recipes) and baked instead of sauteed it-- 400 for 30 minutes (cover with foil if the nuts start to burn).

I also omitted the milk from the sauce (just didn't need it) and added a dash of hot sauce.

09/27/12

did not like the sauce

01/16/12

If using skinless chicken breasts, wouldn't it be impossible to pound the chicken "skin side down at first"?

01/17/12

Hi Guest,

I suppose it was written this way because "skin side down" is more meaningful than "outside down." Hope this helps.

Annika,
KCTS 9 Staff

01/13/12

Is it possible to bake the chicken rather than frying it? If so, what temperature and for how long? Thanks.

01/13/12

You probably could, but the pecan crust just would not be the same! No even browning and delicious crispiness! Worth the caloris, but if you want to try baking, I would suggest a 350-degree oven for 45 to 50 minutes, or until chicken is no longer pink inside.

04/02/12

Wouldn't baking chicken breast that's boneless and skinless for 45-50 min too long? I thought it's 30-35 min for bone-in and skin on and 20-25 min for boneless, skinless.

01/13/12

160 degrees? Is that degrees C? that isn't even simmer in F.

01/13/12

Hi Kay-Ellen,

That is degrees Fahrenheit. Boiling oil would be quite dangerous. I don't recommend it.

Annika
KCTS 9 Staff

01/10/12

This chicken recipe is just delicious and easy! It has, with the honey mustard sauce, a wonderful balance of crunchy and zippy that makes it all so tasty! I made it for a friend who just lost her mother. She told all of our Book Club about it and so I'm serving it again for them.

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