Pecan-Crusted Chicken Dinner for Dinner

Pecan-Crusted Chicken Dinner for Dinner requires approximately 40 minutes from start to finish. One serving contains 1300 calories, 27g of protein, and 79g of fat. For $4.22 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have water, bourbon, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by SippitySup. 6 people found this recipe to be yummy and satisfying. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is pretty good. Easy Parmesan-Crusted Fish Dinner, Walnut Crusted Salmon Sheet Pan Dinner, and Butter Olive Oil Panko Crusted Fish Dinner are very similar to this recipe.

Servings: 2

 

Ingredients:

2 cup apple cider

2 tablespoon bourbon

1 cup fresh breadcrumbs

1 tablespoon canola oil

½ cup chicken stock

1 tablespoon cream

2 cup cooked and buttered egg noodles (kept warm)

2 large eggs (beaten)

½ tablespoon all-purpose flour

3 teaspoon fresh thyme leaves (divided)

kosher salt and freshly cracked black pepper (as needed)

2 tablespoon maple syrup

1 cup toasted pecans (roughly chopped)

4 tablespoon unsalted butter (divided)

1 tablespoon water

Equipment:

oven

sauce pan

baking sheet

whisk

bowl

frying pan

Cooking instruction summary:

Place oven racks in the top and center positions. Preheat oven to 400 degrees F.Pour apple cider into a large saucepan set over medium-high heat until reduced to cup, about 20 minutes. Whisk in 2 tablespoons butter and a pinch each of salt and pepper. Lay the apples and onion slices onto a parchment-lined, rimmed baking sheet. Toss them with 2 teaspoons thyme leaves and half the apple cider glaze. Arrange in as close to a single layer as possible, sprinkle with salt and pepper.Roast the apples and onions on upper oven rack until beginning to brown; about 18 minutes. Remove from oven, toss with remaining glaze, taking care to turn the apples. Season with salt and pepper and remaining 1 teaspoon thyme leaves. Roast 10 more minutes. Remove from oven. Leave the oven on.Pulse the pecans in a mini-food processor until they resemble coarse crumbs; place in a shallow bowl. Put the breadcrumbs into a separate shallow bowl season and with salt and pepper. Place beaten eggs and water into a 3rd shallow bowl and mix together.Line the bowls up on the counter. Start by dipping one of the chicken breast halves into the egg mixture. Using your fingers wipe away most of the egg. Next dredge the chicken breast in the breadcrumb mixture until well-coated. Then move the breast back to the egg mixture. Do not use you fingers to remove the excess egg this time. Lastly lay the breast into the pecan bowl and press the ground nuts into the breast as you turn it over and around until completely coated with almonds. Gently set the breast aside and repeat with the remaining breast half.Let the breasts sit undisturbed about 15 minutes to allow the crust to set some.Heat a large cast iron or oven-proof skillet over medium heat. Add 1 tablespoon butter. Once it gets foamy, but before it browns, add the canola oil.Place the breasts in the skillet, leaving plenty of room between each one. Saute on one side until well browned; about 3 minutes. Do not move the chicken around too much as the crust will break easily. Turn the breasts over and transfer the skillet to the center rack of still heated oven. Bake until the chicken is cooked through, about 10-12 minutes depending on the size of the breasts.Meanwhile, heat the remaining 1 tablespoon butter in a small saucepan, once it gets foamy add the flour and whisk. Cook whisking constantly, until a golden paste is formed. Remove from heat, stir in chicken stock, bourbon, maple syrup and cream, whisking until smooth. Return to heat and let simmer, stirring occasionally until thickened; about 3 minutes. Season with salt and pepper.Serve the chicken with the gravy, apples and buttered noodles (if using).

 

Step by step:


1. Place oven racks in the top and center positions. Preheat oven to 400 degrees F.

2. Pour apple cider into a large saucepan set over medium-high heat until reduced to cup, about 20 minutes.

3. Whisk in 2 tablespoons butter and a pinch each of salt and pepper. Lay the apples and onion slices onto a parchment-lined, rimmed baking sheet. Toss them with 2 teaspoons thyme leaves and half the apple cider glaze. Arrange in as close to a single layer as possible, sprinkle with salt and pepper.Roast the apples and onions on upper oven rack until beginning to brown; about 18 minutes.

4. Remove from oven, toss with remaining glaze, taking care to turn the apples. Season with salt and pepper and remaining 1 teaspoon thyme leaves. Roast 10 more minutes.

5. Remove from oven. Leave the oven on.Pulse the pecans in a mini-food processor until they resemble coarse crumbs; place in a shallow bowl.

6. Put the breadcrumbs into a separate shallow bowl season and with salt and pepper.

7. Place beaten eggs and water into a 3rd shallow bowl and mix together.Line the bowls up on the counter. Start by dipping one of the chicken breast halves into the egg mixture. Using your fingers wipe away most of the egg. Next dredge the chicken breast in the breadcrumb mixture until well-coated. Then move the breast back to the egg mixture. Do not use you fingers to remove the excess egg this time. Lastly lay the breast into the pecan bowl and press the ground nuts into the breast as you turn it over and around until completely coated with almonds. Gently set the breast aside and repeat with the remaining breast half.

8. Let the breasts sit undisturbed about 15 minutes to allow the crust to set some.

9. Heat a large cast iron or oven-proof skillet over medium heat.

10. Add 1 tablespoon butter. Once it gets foamy, but before it browns, add the canola oil.

11. Place the breasts in the skillet, leaving plenty of room between each one.

12. Saute on one side until well browned; about 3 minutes. Do not move the chicken around too much as the crust will break easily. Turn the breasts over and transfer the skillet to the center rack of still heated oven.

13. Bake until the chicken is cooked through, about 10-12 minutes depending on the size of the breasts.Meanwhile, heat the remaining 1 tablespoon butter in a small saucepan, once it gets foamy add the flour and whisk. Cook whisking constantly, until a golden paste is formed.

14. Remove from heat, stir in chicken stock, bourbon, maple syrup and cream, whisking until smooth. Return to heat and let simmer, stirring occasionally until thickened; about 3 minutes. Season with salt and pepper.

15. Serve the chicken with the gravy, apples and buttered noodles (if using).


Nutrition Information:

Quickview
1289k Calories
25g Protein
78g Total Fat
117g Carbs
21% Health Score
Limit These
Calories
1289k
65%

Fat
78g
121%

  Saturated Fat
22g
141%

Carbohydrates
117g
39%

  Sugar
41g
47%

Cholesterol
290mg
97%

Sodium
771mg
34%

Alcohol
5g
28%

Get Enough Of These
Protein
25g
52%

Manganese
3mg
188%

Selenium
63µg
90%

Vitamin B1
1mg
69%

Vitamin B2
0.93mg
55%

Copper
0.97mg
49%

Phosphorus
466mg
47%

Fiber
9g
38%

Iron
6mg
36%

Magnesium
135mg
34%

Zinc
4mg
32%

Vitamin B3
6mg
32%

Folate
112µg
28%

Vitamin A
1277IU
26%

Potassium
849mg
24%

Calcium
241mg
24%

Vitamin E
3mg
23%

Vitamin B6
0.43mg
21%

Vitamin B5
2mg
20%

Vitamin B12
0.81µg
13%

Vitamin K
12µg
12%

Vitamin D
1µg
11%

Vitamin C
7mg
9%

covered percent of daily need
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