Pecan Crusted Chicken

There’s no easier way to dress up a boring chicken breast than with a pecan crust.  This is so simply and yet so tasty it should be in the Guinness Book of World Records for easy-meals-that-make-you-feel-fancy-even-if-you’re-not-fancy.

Here’s what you need:
3-4 chicken breasts
1 cup finely chopped pecans
1/2 cup panko bread crumbs
1 Tbs. wheat germ
3 Tbs. grated parmesan cheese
zest from half a lemon
1 egg
salt & pepper
3 Tbs. vegetable oil

Combine pecans, bread crumbs, parm, wheat germ, zest, salt & pepper in a bowl.  In another bowl beat egg and 2 Tbs. of water.  Set aside.  (If you don’t have Wheat Germ don’t worry about it.  It won’t make or break this recipe.  It just made me feel like a responsible parent for adding it)

Now it’s time to let all of your frustrations out on the chicken.  Place chicken breasts in a large zip lock bag, using the flat side of a meat tenderizer, beat them until they are about 1/4 of an inch thick.  If you don’t have a meat tenderizer a mallet from the garage works just fine.  Mallets are great for…beating things…to a pulp.  But without the crude, uneven impressions of a hammer.  I like to think of the mallet (compared to the hammer) as the New Yorker of bludgeoning tools.

Once you have bludgeoned the chicken breasts to 1/4 inch thickness dip both sides in the egg wash then dredge them in the pecan mixture.  Coat both sides really well and press the mixture in.  Heat oil in a skillet and pan fry until chicken is cooked through, golden brown and crispy.  About 5-6 minutes per side.  Drain on a paper towel and prepare to wow your family.

Reality check: My oldest scraped all of the pecan goodness off.  Apparently if the crust is not the exact recipe and consistency of Raisin’ Canes he will have non of it.

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