ohhh…looky look who is using a a garnish!!!!! I know its just parsley and all..but still, just call me Mizz Fancy Pants.
Let me tell you how AMAZING this chicken was..AMAZING!
It is one of those dishes you can taste every ingredient, and they all went sooooo good together.
Keep in mind that I did pan fry these in Peanut Oil(hey, cut me some slack, you see that healthy spaghetti squash in the background don’t you??) However, I am sure you could totally bake them.
Just spray the coated chicken with non-stick spray and bake at 350 until no longer pink inside..about 25-30 minutes.
PECAN-PRETZEL CRUSTED CHICKEN
Recipe by me
4 skinless, boneless chicken boobs
2 eggs
2 tablespoons Dijon mustard
1 1/2 teaspoons REAL maple syrup
Salt and Pepper
1 cup pecans, chopped
1 cup pretzels, chopped
1/2 cup panko bread crumbs
4 teaspoons corn starch
1/8 teaspoon red pepper(or more if your the hot and spicy type)
1 tablespoon brown sugar
Salt and pepper
Place the chicken in a large sturdy freezer zip lock bag.
Pound the chicken until they are even in thickness, about 1/2 inch thick
Mix eggs, Dijon, maple syrup salt and pepper together in a small bowl.
Pour over chicken in zip lock bag and marinate in the fridge for a couple hours.
In a shallow dish(I use pie pans),mix together pecans ,pretzels, bread crumbs, corn starch, red pepper, brown sugar, salt and pepper.
Remove the chicken from the zip lock bag and let some of the egg mixture dip off.
Place in the pie pan and firmly press the chicken on both sides in the bread crumb mixture.
Fill a large pan with about 1″ of peanut oil and heat over medium heat.
The oil is hot enough when you stick the handle of a wooden spoon to the bottom of the pan and bubbles form around the wooden handle (a little trick I learned from Rachel Ray)
Cook the chicken for about 5 minutes per side or until no longer pink.
We're both thinking chicken today! Your version looks delicious!
This chicken sure looks tasty and crunchy outside and I bets its realy juicey inside!
What a great way to make chicken. And your garnish is fab!
I love the idea of pretzels for the coating! Looks great!
My hubby hates nuts of any kind, do you think I could just use more pretzels to replace the nuts???
That does look amazing – love the use of pretzels!
what a great idea with the pretzels. It looks great!
I just started my own cooking blog and I added you to my blogroll!
http://cookingwithjulieblog.wordpress.com/
Yum, yum, yum. Love the flavors and textures of this dish, I especially of the garnish ;).
I love the pretzel idea for the coating…I'll try this as I'm always looking for new ways to try chicken breasts. This looks really, really good!
Looks fantastic!
Oh my goodness, I'll bet this is crunchy-delicious!!! I had a chuckle about your fancy parsley. I was going to "decorate" something the other day with some apple mint I'm growing and when I went to get some it was totally covered with little gross bugs………ok, so much for the fancy mint lol.
Hahahah .. chicken boobs, I just love you. And I love the recipe. And the tip about the wooden spoon is now cemented in my brain. Those are just 3 of the many reasons I love to visit here.
Girl..this looks awesome! Did the kids eat it?
***FAITH***
The kiddos tore it up!!
Thank goodness they eat what I make..and if they dont they are going to go to bed hungry! MEAN MOMMY!
***BUNNY***
You can ABSOLUTELY omit the pecans..just use more pretzels. Since you will be taking away one of the flavors you might want to up the red pepper or add a few extra spices
fancy-shmany parsley usage, leslie! what's even more impressive, of course, is the glorious chicken. such a crust would rival even the crispiest of fried chicken skin. 🙂
My family loves pretzel coated chicken. I think I first came across it via Rachael Ray, but yours with the pecan's added sounds 5x better!!
Pecans, Pretzels, and Chicken.. 3 of Hubby's favorites!!! hahh Why NOT Les.. Make the Guy happy.. ok this is on my list of things to make for the poor guy.. love the garnish too! Go you! YOUR food always looks FABU!!!!
Thank God no seafood.. YOU know… Nelson ..hahha
YOU Rock Mamacita!
Leslie
LeslieVeg@msn.com
http://leslielovesveggies.blogspot.com/
Yum! I would love this and can I just say how much I love that you call them chicken boobs! Makes my day!
Oh I am definitely going to try this!
Yum!!!! I love anything coated with a Pretzel Coating!
Oh, boy that does look YUMMY! My kids would love that "breading". Thanks for sharing.
~ingrid
ummm; YUM
What a brilliant idea! I bet it'd be good with pork too. Reminds me of a recipe I made w/Doritos 🙂
Super cool on your grocery store demo!!!!
Pretzel crusted chicken sounds absolutely fabulous – and then you added pecans and made it even better – yum!
YUMM! Theis looks delicious! I'm printing it out right now (the edited version that is 🙂 hehe)
-Mini Baker
Oh this sounds soooooooooooo good. You have good tastes! I like your chicken "boobs"…that gave me a much needed chuckle! Keep em' comin' – I need new recipe ideas!!
What an ingenious and delicious crust. I cannot wait to try this one.
The crust sounds wonderful! I've only tried sesame seeds for coating, never nuts, sounds great!
I love this version, I have to try it!
This looks so good. I used to make a honey pecan fried chicken and it was killer. I am eating less and less meat but add nuts to anything and I am in. Isn't it amazing what a little green will do to a plate? It makes us look like pros.
Still just in the reading mode…I'll be back.
I know I will love this recipe! 🙂
oh my goodness this chicken is glorious!!! and i dont care about the calories, give em to me!!!
This is genius! The pecan + maple are mfeo and did I see brown sugar too? I hope I did, I should not check blogs or especially comment at such a late hour ps.
I love encrusted anything! But I can tell what you are saying with this one and all of the flavors being perfect. And the garnish is just lovely, and so, so fancy!
what a creative way to serve an ordinary ingredient… i really love your ideas… 😀
Ummm….YUM??!?