Pecan Crusted Chicken


This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange.

Serves 4


  1. 4 boneless, skinless chicken breasts, (1 1/4 pounds), trimmed
  2. 1/2 cup pecan halves or pieces
  3. 1/4 cup plain dry breadcrumbs
  4. 1 1/2 teaspoons freshly grated orange zest
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground chipotle pepper
  7. 1 large eggwhite
  8. 2 tablespoons water
  9. 1 tablespoon canola oil, divided


  1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat malletor heavy skillet until flattened to an even 1/4 inch thickness.
  2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the eggwhite mixture, then dredge both sides in the pecan mixture.
  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until
    browned on the outside and no longer pink in the middle, 2 to 4 minutes per side.
  4. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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