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Pecan-Crusted Chicken

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

Your rating: None Average: 4.2 (159 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

35 Reviews for Pecan-Crusted Chicken

09/02/2009
Anonymous

Used chicken tenders rather than full breasts. Very healthy and tasty. Will put this in my rotation.

Anonymous, MI

Comments
09/02/2009
Anonymous

Very good. I didn't have an orange for the zest so left it out. Will add this to my "favorites" file. It's fairly quick and easy and very tasty.

Anonymous, Huntington Beach, CA

Comments
09/02/2009
Anonymous

I did not have the chipotle pepper and the chicken still came out very good. As an amateur cook I learned some things...how zest can really add flavor to breading, how to incorporate nuts into a breading and that pounding the chicken thin really improves the texture/tenderness!

Anonymous, Lakes Region, NH

Comments
09/02/2009
Anonymous

I gave it four stars because it was the best pan-fried chicken recipe that I've ever had--at home. I love to cook, but there are a few things I screw up often, and pan-frying any type of meat is one of them. So, when I made this--and it actually came out good (skipped the chipotle, added cayenne pepper instead) I was very proud! The texture of the pecans is really nice, it cooked evenly through and just enough spice. I think it would be even better with a mustard of maple sauce on the side, depending if you like sweet or savory. Either way, thumbs up!

, Portland, OR

Comments
09/02/2009
Anonymous

Excellent and fairly easy to make.

Anonymous, Sylvania, OH

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