"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Pecan Recipe

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This recipe for Chicken Pecan, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joann McMillan
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts
1/2 to 3/4 Cup of bread crumbs
2 to 3 Tbsp. flour
1 tsp. parsley
Cooking oil
1 Tbsp. lemon juice
Dash of pepper
1 egg, slightly beaten with small amount of water
1 oz of chopped pecans
2 Tbsp. honey
1/8 tsp salt
1/2 Cup chicken broth or bouillon
1/2 tsp or more corn starch

Directions:
Directions:
Pound chicken breasts to flatten. Dip in flour, then in egg mixture. Coat with bread crumbs. Heat 2 to 3 Tbsp. oil in skillet. Over medium high heat saute chicken on both sides until browned and juices run clear in center. Remove to serving platter and keep warm. Saute pecans in same pan until toasted, stirring constantly. Sprinkle pecans over chicken. Combine remaining ingredients in same pan, stirring to dissolve corn starch. Cook until bubbly and slightly thickened. Pour over chicken and pecans.

Personal Notes:
Personal Notes:
This one of my favorite ways to cook chicken breast. It may sound fancy, but sure isn't complicated to make. Enjoy

 

 

 

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