Pecan Crusted Chicken

While unearthing my kitchenware during the move this past week, it's come to my attention that I have entirely too many cookbooks. I know this seems like an impossibility to a dedicated cook, but I usually look in the books for ideas then do whatever I want or have on hand anyway. Now that I've got a big-kid kitchen, every night of the week I have been making something new, and I've been consulting my cookbooks a little more than usual. This hurrah will probably be ending when I go back to work after my vacation this week, and I'm a feeling a little less like pulling out the candle-sticks and more like having a grilled cheese sandwich.

While searching for inspiration, I came across a recipe for buttermilk breaded chicken, and remembered how I wanted to try and make a pecan crusted chicken. I also had said pecans in the cupboard, and the fate of this little recipe was born.

Pecan Crusted Chicken

-2 (8-ounce) boneless, skinless chicken breasts
-1 cup buttermilk
-1 cup toasted pecans
-1/2 cup panko bread crumbs ( I used regular and it worked great too!)
-1/3 cup vegetable oil
- salt and pepper to taste

Directions:

Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick. (I used a cookbook! =)

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels, then serve.

The breading sealed in the juiciness of the chicken, and the crunchy coating was a great contrast to the melt-in-your-mouth meat.

I served this with mashed potatoes and asparagus. It was a grand Friday night meal, and this will surely be in the rotation forever more now. Enjoy!