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Pecan-Crusted Chicken

May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (156 votes)

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.



READER'S COMMENT:
"I've made this twice now and thought it was delicious each time. I used white pepper and couldn't really taste it, so maybe I'll try the cayenne pepper that was suggested next time. Even so, it was the best chicken I've ever made. By...
Pecan-Crusted Chicken Recipe

35 Reviews for Pecan-Crusted Chicken

02/16/2010
Anonymous

My whole family, 2 boys included loved this recipe. I used Italian seasoned bread crumbs and Oh it was so good and juicy. Please don't use chili powder, that's probably why you didn't like it. I just might try it with lime, that sounds really good, thank you for the idea.

Comments
01/09/2010

My boyfriend is allergic to oranges, so I substituted lime and used ground cayenne pepper instead of the chipotle. I do not have anything to make the chicken into 1/2 inch thick, either, so I take a regular boneless chicken breast and slice it down into two thin pieces. This is one of our favorites and I usually make it once a week or every other week. If you love lime like I do, you'll love this version!

Comments
01/01/2010
Anonymous

Great, easy dish. Didn't have chipotle on hand so I used cayenne pepper, which was recommended through a Google search for substitutes. Even got the steak-loving boyfriend to devour it.

Comments
11/14/2009

I may be the only person on here who did not like this dish. I just thought the orange zest and pecans overpowered any flavor of the chicken and the texture of the ground pecans was a little weird. Maybe it was because I subbed chili powder for the chipotle, which I couldn't find at the two stores I looked at?

My son, on the other hand, LOVED it.

Comments (1)

31 comments

 
ssmith003 wrote 2 years 43 weeks ago

this was delicous! I baked it. Placed the flattened and coated chicken breasts on foil and baked in a 375 degree oven for 20 minutes. Perfect! Hubby wolfed it down. It looks like it would be dry but it is not . very moist and perfecto!

11/06/2009

I love this chicken recipe - it is so tasty over a nice spinach salad. I, however, do not have anything to mash the chicken to 1/2 inch thick, so I baked the pecan-crusted chicken in the oven which is also super tasty and helpful to make sure the delicious crust does not come off when flipping the chicken over! Just an option if you don't have the necessary utensils like I didn't...

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