Pecan-Crusted Chicken |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 2 cups milk | 4 tsp cayenne pepper | 4 skinned, boneless chicken breasts, trimmed of fat and tendon cut to flatten |
| 1 tsp salt | 2 tsp fresh-ground black pepper | 2 cup cornmeal |
| 4 egg whites, lightly beaten | 2 cup pecans, coarsely chopped | 4 tbsp clarified butter |
| 4 tbsp corn oil | pink grapefruit sections for garnish (optional) | fresh basil or mint leaves for garnish (optional) |
| 1 | Preheat oven to 400 F. Mix milk and cayenne. Pound chicken between layer of wax paper until breasts flatten a bit. Marinate chicken in milk mixture for 10 minutes. |
| 2 | Mix salt and pepper into cornmeal. Remove chicken from milk and roll in cornmeal, making sure to completely coat chicken. Dip chicken into egg white and roll in pecans. In a large skillet, melt butter and add oil. When it is hot, brown chicken breasts quickly on both sides, about 2-1/2 minutes total. Remove to a baking dish and place in oven 6-7 minutes to finish the cooking. Serve immediately, garnished with pink grapefruit sections and basil or mint leave, if desired. |