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Pecan Crusted Chicken
Pecan Crusted Chicken
"This encrusted chicken is crispy, crunchy and satisfying. It’s best used as an entreé, but you can cut each thigh into pieces and put the pieces on skewers to make an appetizer. The recipe calls for chicken thighs because they are the juiciest. But you can also use breast meat if that’s what you have available. Because of the herbs in the dish, we think it would pair nicely with a rosé. Our rosé wine suggestions: *Rosé d’Anjou *Rhone Rosé *White Zinfandel *Rosé of Cabernet "
Serves2
Preparation Time10 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 12 ounces chicken thigh
- 5 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 7 ounces pecans
- 1 cup all-purpose flour
- 1 egg
- 1 cup unsalted butter
- salt and pepper to taste
Instructions
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Preheat oven to 375 degrees Fahrenheit.
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Chop the herbs, garlic, and pecans into a coarse flour-like mixture.
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Add salt and pepper to the mixture.
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In a separate bowl, beat the egg.
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Dip the chicken in the egg.
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Then coat with herb and nut mixture. Press it down so that it sticks.
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Place the chicken on an oiled sheet pan and bake at 375 degrees for 30 minutes, until chicken is cooked through.
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