Learn how to make pecan-crusted chicken with garlic and honey for that perfect combination of sweet and savoury in one dish.
Ingredients
- 2 large chicken breasts boneless, skinless (450 g / 1 lb.)
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1 cup pecans crushed (125 g / 4-5 oz.)
- 1 tablespoon flour plain or gluten-free
- 1 teaspoon garlic powder
- 1 egg beaten
- 2 tablespoons olive oil
- ⅓ cup honey (80 ml / 2.7 fluid oz.)
Instructions
- Halve the chicken breasts lengthwise. Pat dry with a kitchen towel and season with salt and pepper on both sides.
- Crushed pecans in a food processor. Combine with garlic powder and flour in a large bowl.
- Beat the egg in a shallow bowl.
- Heat oil on medium heat in a large skillet.
- Dredge chicken breast slices in the egg, then in the pecan mixture. Cook in the skillet until cooked through and browned, about 4-5 minutes on each side.
- Remove excess oil from the skillet. Pour honey on the chicken breasts to allow them to caramelize and slightly mix in with any juices in the pan.
- Garnish with parsley. Serve with your favourite side dish.
Notes
- Store in the refrigerator in an airtight container for up to 3 days.
- Reheat in the oven on medium heat or in a skillet until hot.
- Walnuts can be used instead of pecans in this recipe.
Nutrition
Calories: 473kcal | Carbohydrates: 29g | Protein: 28g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 536mg | Potassium: 562mg | Fiber: 3g | Sugar: 24g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
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