Crispy Pecan Chicken Breasts
Source of Recipe
This is by Wente Vineyards chef Kimball Jones.
List of Ingredients
1/2 cup chopped pecans
4 skinless, boneless chicken breast halves (about 1
1/2 pounds total)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons flour
1 egg
1 tablespoon whipping cream
1/4 cup yellow cornmeal
1/2 teaspoon cayenne
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Vegetable oil for frying
Flat-leaf parsley sprigs
Lemon wedges (optional)
Recipe
In a food processor, pulse pecans until finely ground.
With a smooth meat mallet or other heavy object,
pound chicken breast until about 1/2-inch thick.
Season with salt and pepper. Dredge chicken in 4
tablespoons of the flour; shake off any excess. In a
shallow bowl, whisk egg and cream until well blended.
In another shallow bowl, combine pecans, cornmeal,
remaining 2 tablespoons flour, cayenne, cumin and
cinnamon. One at a time, dip chicken breasts in egg
mixture, then in the pecan-flour mixture, pressing
gently to coat all sides completely. Transfer to a
wire rack.
In a large frying pan, heat 1/4 inch oil over
medium-high heat until hot. Working in batches if
necessary, cook chicken without crowding, turning
once, until golden brown on the outside and white
throughout but still juicy on the inside, 5 to 7
minutes. Drain on paper towels and serve at once;
garnish with parsley sprigs and lemon wedges.
Makes 4 servings.
Per serving: 377 calories (40 percent from fat), 16.8
g fat (2.8 g saturated,7.4 g monounsaturated), 140 mg
cholesterol, 37.3 g protein, 18.3 g carbohydrates, 1.9
g fiber, 507 mg sodium.
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