Tuesday, January 17, 2012

Pecan-Crusted Lime Chicken

From Bite Me (cookbook)

1/2 cup flour
1/2 tsp kosher salt
1/4 tsp pepper
6 Tbsp dijon mustard
1/4 cup melted butter
2 limes, juiced
1 lime, zested
2 large eggs, lightly beaten
2 cups chopped pecans
2 cups breadcrumbs
6 boneless, skinless chicken breasts


Once coated, this chicken should be refrigerated for 2 hours or more.  When you are ready to bake it, preheat oven to 350 degrees.

1.  Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2.  In a medium bowl, combine flour, salt, and pepper.  In a large bowl, whisk dijon mustard, butter, lime juice, lime zest, and eggs.  On a large plate, combine pecans and breadcrumbs.
3.  Working one chicken breast at a time, lightly coat chicken in flour (shake off excess), dip in mustard mixture, and finally coat in pecan mixture.
4.  Place pecan-crusted chicken on prepared baking sheet and cover with wax paper.  Chill in refrigerator for 2 hours or more.  Bake for 30 minutes and serve with lime wedges.

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