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Add a photoSweet honey and a pecan crust make this chicken dish a special treat for an intimate dinner or a dinner party with friends. Paired with heirloom rice this is sure to please and bring a touch of Southern Elegance to your table.
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 1/2 teaspoon salt
- 1/4 cup ground pecans
- handful of crushed tortilla chips
- 1 large egg
- 1-2 tablespoons heavy cream
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground tellicherry pepper (or black pepper)
Directions
- Marinate chicken in salt water in refrigerator for at least 45 minutes to 1 hour.
- Remove from refrigerator and pat dry.
- Preheat oven to 375°F.
- Grind pecans and tortilla chips into a meal.
- Beat cream with honey, then add beaten egg, salt and fresh ground pepper.
- Put egg wash in one shallow bowl, and pecan/tortilla meal in another.
- Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust.
- Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375F, or until the breasts are done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 2 servings | |
| Calories 207 | |
| Calories from Fat 107 | 52% |
| Total Fat 12.38g | 15% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 146mg | 49% |
| Sodium 2104mg | 88% |
| Potassium 195mg | 6% |
| Total Carbs 10.16g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 9.11g | 6% |
| Protein 14.68g | 23% |
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