Subj : BH&G 2228
To   : ALL
From : DAVE DRUM
Date : Sat Mar 27 2021 15:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan-Crusted Chicken
 Categories: Poultry, Nuts, Chilies, Citrus
      Yield: 4 Servings
 
  1 1/4 lb Boned, skinned chicken;
           - trimmed
    1/2 c  Pecan halves or pieces
    1/4 c  Plain dry breadcrumbs
  1 1/2 ts Fresh grated orange zest
    1/2 ts Salt
    1/4 ts Ground chipotle pepper *
      1 lg Egg white
      2 tb Water
      1 tb Oil; divided
 
  Working with one piece of chicken at a time, place between
  sheets of plastic wrap and pound with a meat mallet or
  heavy skillet until flattened to an even 1/4-inch
  thickness.
  
  Place pecans, breadcrumbs, orange zest, salt and ground
  chipotle in a food processor and pulse until the pecans
  are finely ground. Transfer the mixture to a shallow dish.
  Whisk egg white and water in a shallow dish until
  combined. Dip each chicken breast in the egg-white
  mixture, then dredge both sides in the pecan mixture.
  
  Heat 1 1/2 teaspoons oil in a large nonstick skillet over
  medium heat. Add half the chicken and cook until browned
  on the outside and no longer pink in the middle, 2 to 4
  minutes per side. Transfer to a plate and cover to keep
  warm. Carefully wipe out the pan with a paper towel and
  add the remaining oil. Cook the remaining chicken,
  adjusting the heat as needed to prevent scorching. Serve
  immediately.
  
  * Chipotle peppers are dried, smoked jalapeno peppers.
  Ground chipotle can be found in the specialty spice
  section of most supermarkets.
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Eight strawberries contain more vitamin C than an orange!
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