Pecan Crusted Chicken
Posted on: March 23, 2017
Pecan Crusted Chicken

This is one of my first recipes I came up with to impress my wife when we started out camping! She wasn't all that excited about camping in the beginning so this really helped.

1 (4-ounce) bag pecans (whole or chopped)

2 large eggs

1 cup 2% milk

3 tablespoons unsalted butter

4 (1.- to 2-pound) boneless skinless chicken breasts

Salt and black pepper

Chop up your pecans very finely and lay them nicely on a flat plate or surface.

In a medium bowl, whip together the eggs and milk. This is called an egg wash. It’s used to help flavors or ingredients stick to meats. It’s also good for sealing envelopes if you don’t like licking them. (Joking—don’t try that at home!)

Melt the butter in a sauté pan over medium heat. Take a chicken breast and dip it into the egg wash, then move it directly to the chopped pecans, pressing it against the pecans so they adhere to it. Sear the chicken until both sides have a crispy brown cooked coating. This usually takes 7 to 10 minutes. Salt and pepper to your liking.

Take the seared chicken breasts, lay them in a Dutch oven insert and put the insert into the Dutch oven. Cover it and put 12 coals on top and 6 coals around the outside of the bottom (not underneath).

Let the dish cook for about 35 minutes, or until the chicken is completely finished, no pink. This depends on the thickness of the chicken breasts, so be very careful not to overcook or undercook the chicken, unless your mother-in-law is coming for dinner, then either overcook or undercook the chicken not to her liking!

This dish is best served with the Parmesan Cheese Sauce

If you making this recipe at home simply place it in the over at 375 for 20 minutes.


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