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
