Pecan-Crusted Chicken

Wednesday, August 13, 2008

This meal is a good place to start for someone who is not confident with their cooking skills yet. The directions are straight-forward and uncomplicated. The crust give the chicken perfect color. And it is full of salty flavor. I like to serve this dish with a fettuccine alfredo. Molly Lloyd of Bainbridge, Ohio serves this dish at her catering company, the Belltower Mission. It is a nonprofit organization she started with the help of her family. All it's earnings go to charities or the community and they donate leftovers to meals for the elderly.

Serves: 4
Start to Finish: 40 minutes

Recipe By: Molly Lloyd, Taste of Home magazine


1/4 cup milk
1/4 cup all-purpose flour
1/4 cup pecans, finely chopped
1 TBSP sesame seeds
3/4 tsp paprika
3/4 tsp pepper
1/2 tsp salt
4 boneless, skinless chicken breast, flattened
1 TBSP canola oil.


1. Preheat oven to 350 degrees and grease a baking pan large enough to hold your chicken.
2. Pour milk in a shallow bowl.
3. In another shallow bowl, combine flour, pecans, sesame seeds, paprika, pepper, and salt.
4. Dip the chicken in the milk, then coat in the flour mixture.
5. In a large non-stick skillet, brown the chicken in oil on both sides. Approx 3 min a side.
6. Transfer chicken to your greased baking pan.
7. Bake uncovered for 15 minutes or until juices run clear.