Chicken, chicken, chicken.... we eat so much of it that it can get a bit boring! I look high and low for recipes that will give the ordinary chicken breast a kick of flavor and texture. This one has both and the accompanying sauce takes it even further in the flavor category!
Ingredients:
- 1 C. pecans, finely chopped
- 1 C. bread crumbs (I use 1/2 panic, 1/2 italian seasoned crumbs)
- 3 T. cajun seasoning, divided
- 2 large eggs
- 1/4 C. olive oil
- 2-3 boneless, skinless chicken breasts (depends on size)
Directions:
Preheat oven to 375. Spray a large baking pan (cookie sheet) with non-stick spray.
In a medium bowl combine pecans, bread crumbs and 1 T. cajun seasoning.
In another medium bowl whisk together eggs, oil and 2T. cajun seasoning.
Doing one breast at a time coat chicken in egg mixture then dredge in pecan mixture, pressing to ensure coating sticks well. Place on baking sheet. Continue with all pieces making sure to leave a little space between each piece for even cooking.
Bake for 20-25 minutes until golden brown and internal temp. reaches 165.
Sauce:
1/2 C. Mayo
2 T. honey
2 T. dijon mustard
1 T. cajun seasoning
1/8 t. cayenne pepper (more if you like heat)
Whisk sauce ingredients together and refrigerate. Set out for 5 minutes or so
before serving. Drizzle on chicken.
Great served with mashed potatoes.
TIPS: Chicken breasts seem so large now that I place between several layers of wax paper and pound to a thinner size. Cajun seasoning is also called blackening seasoning.
