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Stock Yard Restaurant: Pecan Crusted Chicken


Pecan Crusted Chicken

Stock Yard Restaurant Recipe

Serves 6

1 egg
1/2 cup milk
1 1/2 cups bread crumbs
1 1/2 cups chopped, toasted pecans
6  (6 oz.) boneless, skinless chicken breasts
salt and ground black pepper to taste
3 tablespoons Dijon mustard
1/2 cup flour
3 tablespoons vegetable oil

Preheat oven to 350 degrees. in a small bowl whisk the egg with the milk and set aside. Mix the bread crumbs and pecans in a bowl and set aside. Season the chicken with salt and pepper and lightly spread each breast with the mustard, coating lightly with flour. Dip each breast into the egg mixture and roll in the pecan mixture, pressing them to coat well.

Heat the oil in a non-stick saucepan and add the chicken. Saute until the chicken is golden brown on both sides, turning once. Place the chicken in an oven-safe baking dish and bake for 15 to 20 minutes or until cook through.

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