Pecan Breaded Chicken Breasts

This was delicious! I made it gluten-free by substituting gluten-free all purpose flour for regular flour. I mixed the flour and pecans together then put them in a food processor to make the pieces smaller so they would adhere better. I also added 1/2 cup of Aleia’s gluten-free Italian breadcrumbs (these are the small dried kind) to the coating. As some other reviewers suggested, I browned the chicken then finished it in a 350 degree oven for 12 minutes or so. Very tender!

I agree with chef who recommended to chop the pecan more finely. Otherwise, they burn too easily in the pan

A wee bit of syrup on top as it cooked so it could soak in. A real hit with the whole table. This will be in the rotation for sure! Thanks for sharing it.

Agreed with other comments on finely chopping pecans.

This was absolutely delicious. I did have a problem getting the nuts to stick. I followed the recipe to a T. After looking at the reviews I think next time I will grind my pecans up and add more flour and the processor thank you

Awful. Pecans burned. Had to finish in oven. Very bland flavor.

This is a good base recipe, but the major flavor is just “sweet”. The next time I make it, I’ll add chopped garlic, parsley, onion powder, and cracked pepper. Some people say Dijon mustard adds complexity but I’m not a fan, so here’s an alternative.

Very tasty!! I ground the pecans as well and they stayed on easily.

I grounded the pecans close to a powder. The chicken was moist and delicious. My family has requested it several times. I just wish pecans weren’t so expensive!!

pecans don’t stick. comments helpful. maybe cover the chicken in flower, then maple syrup, then finely ground pecans with larger pieces too.

Ya know how people say “it tastes like chicken”? This had a seriously unique flavor. I made it as written but only used 3 breasts. Delicious and simple. Next time though I want to substitute PBFit for the flour.

This is one of the best dishes I’ve made in months. Based off of the feedback of others, I put pecan chips into a food processor so they were more finely chopped, added 2 Tbsp of italian breadcrumbs, and broiled the finished product for about 1 min for a better texture

I made for Sunday Family Dinner. It turned out perfect just as described. I used Maple syrup from Vermont. It was very tender and moist. I would definitely recommend this recipe.

Chicken wasn’t ready so I put it in the oven for 5-10 minutes more to cook through.

Chicken wasn’t ready so I put it in the oven for 5-10 minutes more to cook through.

Easily one of my favorite recipes on this site. Easy and yummy! I substituted almonds since that is what I had and I’m still drooling thinking about it :). Thank you!

Very good and easy! A few changes were made only because I am a Weight Watcher participant and tried to keep calories down. I used Lite Syrup, didn’t brown the chicken but coated it lightly with the pecans that I crushed finely and placed in oven for 23 minutes at 350 degrees. I also added a few of my own seasonings to the chicken before breading it with the pecans. It was excellent!

This is so good! Try it, you’ll like it. Seriously, chicken stayed moist, cook it slowly,..the pecans make this dish for our family.

I made changes. As the chicken was thawing, I looked down at the bottom of my kitchen shelf and saw the jar of pecans. I googled “chicken & pecans.” Here I am. I didn’t want to dirty my blender for such a small task – the little amount of pecans. So I used my KRUPS “coffee” grinder – with the spinning blade that is useless for coffee. It had the remains of spices that I ground for the last time I made Mexican hot chocolate – all spice, cloves, nutmeg, etc . I thought the pecans needed something to tangy them up. So I put some ground whole all spice into the grinder. And I put very little dash of cloves (probably a mistake). Ground them with the pecans. It formed a moist paste. I did the usual chicken prep – salt, pepper, and flour. Then a little coat of the pecan mixture. Into a pan with butter and a little oil. Drizzled a little Maple syrup on it. (Next time I think I’m going to use honey.) Medium heat for a couple of minutes on each side. Then coated the chicken with the remaining pecan mixture, and since I didn’t want to burn the pecans, I put it into the into the oven at 350. Didn’t need much time in the oven before it reached the requisite 165 degrees. It came out very moist. I think the searing in the pan and the final cooking in the oven works best for this dish. It came out funky good – something like an Indian chef cooking Indonesian food while tripping on LSD might make. The taste sensation was difficult to describe. I look forward to m

I really liked this recipe. I did make changes to it though. I chopped the pecans a bit and added a bit more flour. I also used more syrup. ??

Cooked in oven high heat 425 degrees 25 minutes the syrup seemed to keep it moist,came out delicious. would make again. Did add plain panko bread crumbs instead of flour was crunchy the way I like it.