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Pecan Crusted Herb Chicken

February 21, 2015

Yes, we have blogged about a Pecan Crusted chicken before.  This, however, is different than that and just as delicious!  Kevin’s version of “Herb Chicken with Panko-Pecan Crust” from Low Salt Cookbook is brought to you by Kevin’s Crew/Backers.

1 c. buttermilk (use skim milk and add 1 tbsp white vinegar.  Let stand for 5 min.)

1 1/2 c. plain bread crumbs

1/3 c. pecans, chopped finely in food chopper

1 tsp. dried thyme

1/2 tsp. coarely ground pepper

1.5 lbs of thinly sliced chicken breasts

1 tbsp olive oil

Set oven to 375 degrees F. Pour the buttermilk into a shallow dish.  In another shallow dish, stir together bread crumbs, pecan crumbs, thyme, and pepper.  Spread 1 tbsp. olive oil in bottom of a baking sheet.  Dip chicken in buttermilk, then crumb mixture.  Shake off excess.  Place on baking sheet.  Repeat till all done.  Bake for 20 minutes or until crust is golden brown.  Serve with Green Beans and Tomatoes with Parmesan.

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