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Pecan-Crusted Chicken
3/4 cup finely chopped pecans
2 TBSP cornstarch
2 TBSP minced fresh parsley
3/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. cayenne pepper
1 egg
4 boneless skinless chicken breast halves
2 TBSP vegetable oil
MUSTARD SAUCE
1/2 cup sour cream
2 TBSP dijon mustard
1/2 tsp sugar
pinch of salt
In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. In a large skillet, cook chicken in oil for 15-20 minutes or until juices run clear. In a small bowl, whisk the sauce ingredients. Serve with chicken.
YIELD: 4 servings.
Recipe from Taste of Home Magazine.
3/4 cup finely chopped pecans
2 TBSP cornstarch
2 TBSP minced fresh parsley
3/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. cayenne pepper
1 egg
4 boneless skinless chicken breast halves
2 TBSP vegetable oil
MUSTARD SAUCE
1/2 cup sour cream
2 TBSP dijon mustard
1/2 tsp sugar
pinch of salt
In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. In a large skillet, cook chicken in oil for 15-20 minutes or until juices run clear. In a small bowl, whisk the sauce ingredients. Serve with chicken.
YIELD: 4 servings.
Recipe from Taste of Home Magazine.