Pecan Chicken

This is a tender, juicy, tasty and crunchy recipe for chicken.

It is absolutely delicious, and so simple to make.

The perfect match for this chicken dish is my cranberry and spinach salad.

This is a great summer dinner!

INGREDIENTS (Serves 4)

4 Chicken Breasts or Chicken Breast Schnitzels

1 Cup Buttermilk

1/2 Tsp Dried Chilli Flakes (optional)

1 Cup Toasted Pecans

1 Cup Panko Japanese Breadcrumbs

2 Tbsps Lemon Zest, grated

Sea Salt & Pepper, to season

METHOD

Place each chicken breast between two pieces of cling wrap, and gently flatten with a meat mallet until the chicken is a 2cm thick. (this is not required if you have schnitzels to start with).

Marinate the chicken in buttermilk for 1 hour in the refrigerator.

(For some heat, add 1/2 tsp chilli flakes to the buttermilk)

Preheat the oven to 190 degrees Celsius.

In a food processor, pulse the pecans, breadcrumbs and lemon zest together until fine.

Transfer the breadcrumb mixture to a pasta or soup bowl.

Remove the chicken breast from the marinade, and shake off any excess.

Place the chicken in the bread mixture, and coat evenly on both sides.

Place the chicken on an oven tray lined with baking paper.

Bake the chicken for 25 to 30 minutes, turning after 15 minutes.

Season with salt and pepper.

Serve immediately. (with Cranberry and Spinach Salad)

Link to my Pecan Chicken Recipe:
http://beccannonsrecipes.blogspot.com/2012/01/cranberry-spinach-salad.html