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Pecan-Crusted Chicken Breasts with Honey Drizzled Sweet Potatoes

August 7, 2014

Wow!  This chicken was perfect and classy!  This is the perfect dish to serve for company.  Sweet potatoes are the perfect complement to this chicken.  However, for those who do not like sweet potatoes, you can bake and serve “regular” potatoes instead.   This is our adaptation of Cuisine at Home’s 2009 Issue.  (Kevin Wilson)

Pecan-Crusted Chicken:


4 boneless, skinless chicken breasts

Dipping Mixture:

2 egg whites

2 tsp. cornstarch

juice of half a lemon

Crusting Mixture:

1 c. finely crumbled bread crumbs

3/4 finely chopped pecans

1 Tbsp. chopped parsley

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. paprika

1/4 tsp. cayenne

1 tsp. kosher salt

1/4 tsp. pepper

zest of one lemon

Preheat oven to 450 degrees.  Whisk ingredients for whisking mixture and place in shallow bowl.  Mix all the ingredients for the crusting mixture in a separate bowl.  Dip chicken in the egg white mixture, then roll it in the crusting mixture till evenly coated on all sides.  Place chicken on a wire rack to air dry for about 15 minutes.  Add one tablespoon of olive oil to baking pan and distribute evenly.  Carefully place chicken on the baking sheet.  Bake in oven for about 15 minutes.  Then, place a piece of tented foil over the chicken.  Reduce oven to 350 and bake an additional 20 minutes or until chicken is cooked all the way through, depending on plumpness of chicken.

Sweet Potato:

Bake in microwave.  Slice it open and drizzle honey over it.



From → Chicken

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