So, I am really trying to keep this blog free from the political "crap" that seems to be all around. Unfortunately, I find this article to be really bothersome. so I am posting a link here. Read for yourself. If this goes on, I will have lost a HUGE amount of respect for our current president.
http://www.chuckbaldwinlive.com/c2009/cbarchive_20090909.html
Wednesday, September 9, 2009
Pecan Crusted Chicken
Pecan-Crusted Chicken
This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Nutrition Profile
* 4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)
* 1/2 cup pecan halves or pieces
* 1/4 cup plain dry breadcrumbs
* 1 1/2 teaspoons freshly grated orange zest
* 1/2 teaspoon salt
* 1/4 teaspoon ground chipotle pepper, (see Note)
* 1 large eggwhite
* 2 tablespoons water
* 1 tablespoon canola oil, divided
Preparation
1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or 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 egg-white 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. 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.
Tips & Notes
* Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.
* Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
Another day in Paradise
I will keep reiterating that this is a work in progress, so I am learning as I go. I am amazed at how much I have already learned in the last couple of days. I am working to the point where this will hopefully be an interesting blog/site. If anyone else would like to contribute please contact me using email,(found in my bio.), or use the call button at the bottom of the page. Anyway, enough rambling from me. you all have a real good day now!
Kent
Subscribe to:
Posts (Atom)
