I made this using materials I had on hand since I was sick of eating plain old chicken. You can’t go wrong, according to some, with mashed potatoes with garlic, cranberry relish, and a sizable salad. Enjoy !!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 eggs
- ¼ cup milk
- ½ cup all-purpose flour
- 1 tablespoon poultry seasoning
- 1 ½ tablespoons ground cinnamon
- 1 cup chopped pecans
- 1 pinch white sugar
- salt to taste
- ground black pepper to taste
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 2 tablespoons olive oil
Instructions
- In a small bowl, mix the eggs with the milk. Put aside.
- In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
- Dip the chicken in the egg mix, and press in the pecan mix.
- Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don’t burn. Place on paper towel to drain.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 166 mg |
| Dietary Fiber | 5 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 250 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I’m being generous with the two stars. If I could request my money back for the ingredients I used and wasted, I would. I followed this fiasco of a recipe without any changes (other than scaling the ingredients back for one). There is WAY too much cinnamon. The crust doesn’t get crispy, at all. I won’t make this again.
Used coconut oil instead of olive oil. Turned the heat to medium on the stove. Cooked really well but the flavor was bland. Needs more flavor.
I am doing a whole30/paleo diet for the month so I amended the recipe to fit the requirements. I substituted light coconut milk for the milk, used almond flour instead of wheat flour and cut out the sugar. I made my own poultry seasoning with 2tsp sage, 1.5tsp thyme and 1tsp marjoram and added a tablespoon of that mixture. I also cut the cinnamon to 2 tsp just out of preference. It was great. Also this recipe would work if you had any dairy or wheat free guests coming over.
My family (including a very picky son) love this recipe. I serve it with a raspberry chipotle dipping sauce and sautéed fresh green beans.
Yum! I brined the chicken since breasts can be dry. I also cut the cinnamon to a heaping teaspoon and increased the poultry seasoning. I added a sprinkle of some tortilla chile crusting for a little kick. The coating does fall off but not enough to complain. Great recipe, Mary, thanks for sharing!
Not what I imagined this dish tasting like. I’ll probably tweak it if I ever make it again.
I used gluten-free flour to dredge and coconut oil for cooking. I added some creamy goat cheese and bacon bits for flavor on top of a bed of spinach. It was divine!
It was easy to make but my husband and I both agreed it didn’t really have any flavor.
LOVE this dish! My advice after making several times is to pound the breasts out pretty thin, then dredge them in flour before the egg and pecan seasoning. I also crush the pecans totally rather than using them chopped, they are like a breadcrumb consistency and the coating stays on much better during cooking. Enjoy!
Ths was easy to make, but I didn’t think it really had any flavor to it at all. Definitely won’t make this one again.
Great recipe. Family loved the taste and they are hard to please. I did add brown sugar instead of white sugar. Perfect!!!
This recipe was great!
This was great! I let it chill, sliced it and served it on a salad of romaine, strawberries, cantaloupe, avocado, and candied pecans, topped it with raspberry salad dressing and gorgonzola cheese. I also lightened it up a little by pan-searing it for only a few minutes in olive oil, then baking it for ten minutes in the oven. I served it for my mom’s birthday and the entire family loved it! Rave reviews all around!
This recipe has been out for a while, but we had it for dinner and thought it might be wroth a second look. We loved it.
This recipe is very tasty if you enjoy nuts. One thing I noticed on this recipe is that the pecans don’t stick too well to the chicken. Maybe its just the beginners curse? I’m not sure. And when i cooked the chicken with the pecans, the chicken didn’t cook all the way so I stuck it in the oven for about 15 minutes and it came out fine. GREAT SIDE TO GO WITH THIS RECIPE IS “Sweet Coated Pecans” By: Debbie. Could go on the side, or on top. My family ate them as a side to this dish and as dessert (: They’re delicious.
Yummo! As is…
This would have been better if it was more sweet than it was salty.. Maybe we made it wrong but I wasn’t a huge fan.
Ya know I really wanted to like this, but honestly the cinnamon is out of place. The chicken was nice and juicy and it looked great. I’m going to try this again omitting the cinnamon and I think it will be just right. I made it just as the recipe called for.
This was awful! It was a waste of $5.00 for the chicken. The outside burns before the chicken cooks. I had to throw it out! Don’t waste your time or money.
This was ridiculously delicious! The only thing I did was use only a Tsb. of Cinnamon and pulsed the pecans in a food prcessor a few times. It was so easy and a HUGE hit at my house, even with the kiddos. A definite addition to my go-to dinners!
This is a very good salad. I agree with others though that it’s way to much mayo. I used half the amount and even that seemed a lot. To make it less caloric I might use only 1/4 cup next time. I think a blue cheese dressing might be pretty good in this in place of the mayo.