Friday, May 8, 2015

Pecan Crust Chicken

Pecan Crust Chicken

Better Homes and Gardens
Annual Recipes 2003

While driving to work today, I came across a sign for an estate sale. Since I'm always on the lookout for a good Pyrex mixing bowl and of course, cookbooks, there was no way I could pass this up. Thankfully, I didn't! Apparently, the sweet lady who had lived there before was an avid cookbook collector, as well. Well, I would've liked to of bought all the cookbooks she had. I knew I had to limit myself. Otherwise, Mr. Cookbook Queen wouldn't be so happy. Frowny face. So, I left the sale with only 15 new cookbooks to add to my collection!  Including this incredible find!

Sadly, I was not leaving with a Pyrex mixing bowl. So, the search continues... Another frowny face.

I saw this recipe and knew immediately I had to make it for dinner. Years ago, I came across a similar recipe for a honey pecan crusted chicken. It used honey and dijon mustard, as well as corn flakes. I had cut the chicken into strips and served them at a potluck dinner for a work baby shower. My co-workers couldn't get enough of the chicken strips and were raving for weeks.

While the ingredients are a little different, the premises is the same. I can honestly say and can speak for Mr. Cookbook Queen, this is one of our favorites so far since the blog began. The flavors were absolutely incredible. With that being said, I do have several suggestions so you don't make the same mistakes as I've had. Make sure you use thinly sliced chicken breast or pound your breast with a mallet, insert giggle! This will allow the chicken breast to cook for evenly without burning.

I cannot emphasize how much we love this recipe. The flavor combination was a huge success. We can't wait to make this recipe again!


2 tablespoon orange marmalade
2 tablespoons pure Maple syrup
1 cup finely chopped pecans
 3 tablespoons all-purpose flour
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 tablespoons cooking oil
1 tablespoon butter

In a small bowl stir together orange marmalade and maple syrup; set-aside. In a shallow dish combine  pecans, flour, and salt. Brush marmalade make sure onto both sides of each chicken breast half. Dip chicken into pecan mixture, turn to coat; press pecan mixture to chicken, if necessary.

In a 12 inch skillet heat oil and butter over medium heat until butter is melted and mixture begins to bubble. Carefully add chicken to skillet. Cook for six minutes. Turn chicken. Cook for 6 to 9 minutes more or until golden brown or no longer pink. Watch closely you reduce heat if chicken browns too quickly.

Serves 4

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