Pecan-Crusted Chicken

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

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...

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35 Reviews for Pecan-Crusted Chicken

04/16/2013

Anonymous

Recommends this recipe

Delicious

Love love love this recipe! I thought the recipe called for too much orange zest though. I love the taste of the orange, but it was a bit overpowering. I couldn't even taste the chipotle pepper, so I may put less orange zest next time, but there will definitely be a next time!

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04/16/2013

Anonymous

Recommends this recipe

Delicious

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02/25/2012

shardafamily

Recommends this recipe

One of my favorite recipes

This has become one of my favorite recipes to make. It reminds me of fried chicken. The only thing I've noticed is that the breading doesn't always turn out quite right - I'm still not quite sure why. I love serving it with mashed cauliflower.

Pros: light

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12/01/2011

Anonymous

Recommends this recipe

Excellent!

We loved this recipe. Based on a few other recipes for pecan crusted chicken, we made sauce to go over the chicken: diced shallots cooked in a bit of olive oil, added chicken stock, cooked down, added whole grain mustard and butter. To die for!

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02/22/2010

Anonymous

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 the way, pounding the chicken breast helps to tenderize it and it makes it really moist and juicy.

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