PA Baker
Master Chef
Pecan Crusted Chicken
2 Tbsp orange marmalade
2 Tbsp pure maple syrup
1 c finely chopped pecans
3 Tbsp all-purpose flour
¼ tsp salt
4 skinless, boneless chicken breast halves (1 ¼ lb total)
2 Tbsp cooking oil
1 Tbsp butter
In a small bowl stir together orange marmalade and maple syrup. Set aside. In a shallow dish combine the pecans, flour, and salt. Brush marmalade mixture onto both sides of chicken breast halves. Dip into pecan mixture to coat, pressing pecan mixture onto chicken, if necessary.
In a 12” skillet heat oil and butter over medium heat until butter melts and the mixture begins to bubble. Add chicken and cook for 6 minutes. Turn chicken. Cook for 6-9 minutes more or until golden brown and no longer pink in center. Watch closely and reduce heat if chicken browns too quickly.
2 Tbsp orange marmalade
2 Tbsp pure maple syrup
1 c finely chopped pecans
3 Tbsp all-purpose flour
¼ tsp salt
4 skinless, boneless chicken breast halves (1 ¼ lb total)
2 Tbsp cooking oil
1 Tbsp butter
In a small bowl stir together orange marmalade and maple syrup. Set aside. In a shallow dish combine the pecans, flour, and salt. Brush marmalade mixture onto both sides of chicken breast halves. Dip into pecan mixture to coat, pressing pecan mixture onto chicken, if necessary.
In a 12” skillet heat oil and butter over medium heat until butter melts and the mixture begins to bubble. Add chicken and cook for 6 minutes. Turn chicken. Cook for 6-9 minutes more or until golden brown and no longer pink in center. Watch closely and reduce heat if chicken browns too quickly.