One of our favorite meals is pecan encrusted chicken - I make it almost once a week.
I don't have an exact "recipe" for the chicken because it was more an attempt at me remembering a recipe in one of my cookbooks. I remembered a vague combination of ingredients for some sort of fish/seafood dish in a cookbook I was thumbing through once and decided to try it out on some chicken since I wasn't able to re-locate the recipe (I tried - I swear!).
For the topping/chicken coating I mix approximately equal portions of flour, brown sugar and chopped pecans. The brown sugar gives the chicken a little sweetness and helps keep the chicken from drying out, and the pecans give it a good crunch.
Next I coat the chicken with the mixture and place it on a baking tray. I then cook the chicken for approximately 20 mins in a 350 degree oven (although thicker pieces of chicken may take a little longer).
I generally cut my chicken into strips that way I can get a better topping-to-chicken ratio :) I also tend to scoop any of the extra topping mixture I have left over onto the chicken because I'm not very good at getting it to stick, and that way I have as much of the topping on the chicken as possible (but you definitely don't need to do that).
|So, I realize this isn't the most appetizing-looking picture, |
but it's the only picture of the pecan chicken I have.