Our friends at Guidry Organic Farms produce gorgeous Pecan Oil from their Louisiana orchard. After pressing all those pecans for that gorgeous oil, Pecan Meal is left behind. This protein-rich product is delicious in pancake batter, cake and cookie recipes, and this fantastic chicken! Oven-baked and easy to make plus tons of local love.
Time: 40 min
Serves 2Rating
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Loading...| 2 boneless, skinless chicken breasts | |
| Salt and pepper | |
| 3/4 cup Guidry Pecan Meal | |
| 2 Tbl Spaghettata Blend | |
| 1/4 cup finely grated parmesan cheese | |
| 1 1/2 tsp salt | |
| Guidry's Pecan Oil | |
| 1 egg whisked with 2 Tbl water | |
| 1/2 cup flour, for dredging |
| 1. | Place the chicken breasts between 2 pieces of plastic wrap or in a ziptop bag. Pound just to achieve to even thickness - not too thin. |
| 2. | Combine the pecan meal, parmesan cheese and Spaghettata Blend. Set aside. |
| 3. | Dredge the chicken breasts first into the flour then into the egg then into the pecan meal mixture. Allow the chicken to sit with the coating while you heat the pan. |
| 4. | Heat a nonstick pan over medium-high heat. Drizzle in Guidry's Pecan Oil to coat the bottom. Sear the chicken on one side until golden brown. Turn and lower the heat to the lowest setting. Continue cooking until the chicken is cooked through, firm to the touch, opaque white and the juices run clear when pierced. Fully-cooked chicken reads 165°F on an instant read thermometer. |
| 5. | We love this sliced and served atop a salad or with our go-to roasted tomatoes. |
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