Pecan Crusted Chicken

When we were writing up our menu for the week my husband suggested pecan crusted chicken and I honestly could not remember the last time I had made them!  It was an old favorite recipe that we had found through the Cook's Country magazine and pretty much stopped making after we had kids.

However, it's easy enough to cook up a few plain chicken breasts in the oven for the boys while I crisp up these tasty chicken breasts for my husband and I in a pan.

The addition of the cinnamon and pecan adds a unique flavor and texture to the chicken that just can not be beat!  I love mind served with sweet potatoes and green beans or even baked apples for a real fall treat.

Want to know how to make them?

You will need:

4 thin sliced chicken breasts
2 large eggs
4 tsp mustard
2 tsp. minced garlic
salt and pepper to taste
2 cups pecans, finely chopped
2 slices white bread; processed into crumbs
4 tsp. cornstarch
1 Tbsp. brown sugar
1/2 tsp. cinnamon
Vegetable oil for frying

Heat oil in a large frying pan; just enough to cover the bottom of the pan.

In a shallow bowl whisk together eggs, mustard, garlic, salt and pepper.  Dredge chicken pieces through the egg mixture.

In a separate shallow bowl mix together pecans, breadcrumbs, cornstarch, brown sugar and cinnamon.  Take the egg covered chicken and dredge it through the pecan/ crumb mixture.

Add to hot oil and fry until golden brown on the underside.

Flip over and continue frying until chicken is cooked through.

This is where the pecans really start to show!
Serve hot and enjoy!

This time I served them with rice and green  bean casserole. 

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  1. I know this is a good recipe because I do something similar with fish! Yummy! Thanks for sharing with us at Merry Monday. We love good recipes.

    1. Ooooh! I never thought to try something like this with fish. I bet that would be yummy with a few tweaks in flavors.


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