Pecan Crusted Chicken with Vegetables

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Time 40 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

VEGETABLES

  • 3 tbsp Olive oil , extra virgin
  • 1 lb Potatoes, quartered (preferably baby red)
  • 1 lb Carrots, baby
  • 2 tsp Salt
  • ¼ tsp Black pepper , freshly ground

CHICKEN

  • 1 ½ lbs Chicken breast , boneless, skinless
  • 1 tsp Salt
  • ¼ tsp Black pepper , freshly ground

PECAN MIXTURE

  • 1 cup Pecans, finely chopped 
  • ½ cup Breadcrumbs, preferably Panko 
  • 2 tsp Salt
  • 1 tbsp Thyme, dried
  • 1 tbsp Garlic powder

EGGS

  • 2 large Eggs

GARNISH

  • For garnish Parsley , chopped

METHOD

  • Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, combine olive oil, potatoes, carrots, salt and black pepper.  Set aside. 
  • Slice chicken breasts horizontally, into 4 cutlets. Season with salt and black pepper. 
  • In a shallow bowl, combine pecans, breadcrumbs, salt, thyme and garlic powder. In a separate bowl, beat the eggs. 
  • Dip chicken in eggs, then dredge in pecan mixture, coating both sides. Place on prepared baking sheet, along with the potatoes and carrots. 
  • Place in preheated oven and bake for 10 minutes. Flip chicken over and stir the vegetables. Cook until chicken is golden brown or the internal temperature reaches 75°C / 165°F, about 10 additional minutes. Transfer chicken to plate. Allow vegetables to cook until fork tender, another 5 minutes. 
  • Serve chicken with carrots and potatoes. Garnish with parsley. 

NOTES

  • Use fresh thyme, if preferred
  • Alternatively, substitute carrots and potatoes with zucchini, sweet potatoes or asparagus
  • Alternatively, you can use chicken thighs but the cooking time will vary

Watch

POPULAR RECIPES