Pecan Crusted Chicken
(from utchief’s recipe box)
Source: Vintage Restaurant Cookbook (from RecipeThing user maggiwun)
Prep time: 30 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 4 5-oz boneless & skinless chicken breasts
- 1/2 c unsalted butter
- 2 tbsp Dijon mustard
- 1/2 c coarsely ground pecans
- 1/2 c crushed saltine crackers
- 1-1/2 c sour cream
- 2 tbsp Dijon mustard
- Chutney (Not too sweet) (opt.)
Directions
-
Lightly pound each breat 3/8" thick. Combine butter and 2 tbsp Dijon and brush on both sides of breast. Mix pecans and saltines. Dip chicken in this mixture on both sides and press firmly. Preheat oven to 400 degrees. Melt 1/2 stick butter and 2 tbsp olive oil until hot. Add chicken and brown 3-5 minutes on each side until crispy. Put chicken on a baking sheet and put in oven 5-10 minutes until done. While chicken is cooking mix sour cream and 2 tbsp Dijon. Add 8 tbsp to the skillet and mix with pan juices. Don’t overheat. Just stir and warm this mixture. To serve, put one piece of chicken on a warmed plate. On one side put a few tablespoons of the sour cream mixture. On the other, put a tablespoon of chutney.