Pecan Crusted Chicken
(from jbmcm4’s recipe box)
It’s hard to make this look good, but it is extremely tasty. The trick is not to let the outside get too dark before the chicken is done.
Source: Vintage Restaurant Cookbook (from RecipeThing user maggiwun) (from RecipeThing user WindDancer)
Prep time: 30 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 4 5-oz boneless & skinless chicken breasts
- 1/2 c unsalted butter
- 2 tbsp Dijon mustard
- 1/2 c coarsely ground pecans
- 1/2 c crushed saltine crackers
- 1-1/2 c sour cream
- 2 tbsp Dijon mustard
- Chutney (I used fig, but any sweet/sour chutney will do.)
Directions
-
Lightly pound each breat 3/8" thick. Combine butter and 2 tbsp Dijon and brush on both sides of breast. Mix pecans and saltines. Dip chicken in this mixture on both sides and press firmly. Preheat oven to 400 degrees. Melt 1/2 stick butter and 2 tbsp olive oil until hot. Add chicken and brown 3-5 minutes on each side until crispy. Put chicken on a baking sheet and put in oven 5-10 minutes until done. While chicken is cooking mix sour cream and 2 tbsp Dijon. Add 8 tbsp to the skillet and mix with pan juices. Don’t overheat. Just stir and warm this mixture. To serve, put one piece of chicken on a warmed plate. On one side put a few tablespoons of the sour cream mixture. On the other, put a tablespoon of chutney.