Pecan Crusted Chicken with Vegetables

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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