Contributed by: News Canada
Crunchy pecan coated chicken flavoured with Dijon and a touch of honey, lemon and garlic - a wonderful combination!
In shallow dish, combine pecans, breadcrumbs, seasoned salt and parsley; mix well.
In small bowl, combine Dijon, lemon juice, honey and garlic; set aside.
Place chicken breasts between 2 layers of plastic wrap, waxed paper or foil and pound with a meat mallet or rolling pin until 1/3-inch (1 cm) thick.
Using the back of a spoon, spread Dijon mixture evenly over chicken breasts on both sides. Then, coat chicken evenly with pecan mixture, pressing coating onto chicken.
In large non-stick skillet, heat Imperial Culinesse, a creamy vegetable oil, over medium-high heat; add chicken and cook over medium heat for 1 minute per side. Reduce heat to medium-low and cook an additional 6-7 minutes, turning once or until chicken is cooked through and juices run clear.
Pounding the chicken breasts ensures more even cooking and helps speed up the cooking process.
(Warning: this recipe is not suitable for those with nut allergies)
Preparation Time: 25 minutes
Cook Time: 8-9 minutes
Serving Size: Serves 4
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