Sunday, April 17, 2011

Pecan-Crusted Chicken

Taste of Home has published this recipe I submitted in three of their cookbooks. The latest one is Contest Winning Recipes 2011. It's on page 114. I ate at Chicago's restaurant in Marietta and recreated their Pecan Chicken at home using simple ingredients. I don't pay $14.95 a plate any more.

Pecan-Crusted Chicken

3 egg whites
1-4.2 ounce package seasoned coating mix (Oven Fry brand is recommended)
1/2 cup chopped pecans
1/8 teaspoon Chinese five-spice powder
4 to 6 chicken breasts, boneless & skinless

Pre-heat the oven to 400 degrees. Beat the egg whites in a shallow bowl. In another bowl or plate, mix the coating mix, pecans and five-spice powder. Dip the chicken in the egg whites, then roll it in the coating mixture.

Place the chicken breasts on a large baking pan with an edge. Bake uncovered for 25 minutes or until internal temperature is 170 degrees.

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