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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Mary's Pecan Crusted Chicken Recipe

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This recipe for Mary's Pecan Crusted Chicken is from Family Memories From the Cray Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless skinless chicken breast halves
1 egg yolk
2 tsp white wine vinegar
1/2 cup olive oil
2 tbls lemon juice
2 medium shallots chopped
1/2 tsp black pepper
1/4 tsp Tabasco sauce
1/4 cup pecans finely chopped
3/4 cup bread crumbs
Directions:
Directions:
Preheat oven to 425º. Blend egg yolk with vinegar in the bowl of a food processor. Slowly pour olive oil in to form a mayonnaise. Add mustard, lemon juice, shallots, pepper and Tabasco. Process, scraping bowl twice, until mixture is smooth. Combine pecans and bread crumbs on a large plate. Coat each chicken breast with mayonnaise then dredge in breadcrumbs mixture, packing crumbs onto chicken to coat well. Place on a greased baking sheet, cover and refrigerate at least 2 hours or overnight. Place chicken, uncovered, i preheated oven and immediately reduce oven temp to 350º. Bake 25 to 30 minutes, until the crust is lightly browned and chicken is firm. Chicken may be served hot but flavor improves when chilled before serving.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Mary made this for us when we visited her at her home in Seattle. Her counters were filled with delicious food and the Butler's Pantry was covered with yummy desserts. Even the drawers were filled with cookies. It was an eaters paradise.

 

 

 

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