Ingredients
Chicken
- 4 chicken breasts
Crust
- 1 cup pecans, finely chopped
- ½ cup panko breadcrumbs
Other
- 2 tbsp maple syrup
- 1 egg
- Salt & pepper to taste
Instructions
- Prepare the pecan crust mix: In a medium bowl, combine the finely chopped pecans and panko breadcrumbs. Set aside.
- Prepare the chicken: Season the chicken breasts with salt and pepper on both sides. Beat the egg in a shallow dish for dipping.
- Coat the chicken: Brush each chicken breast generously with maple syrup. Dip each piece first into the beaten egg, then coat thoroughly with the pecan and breadcrumb mixture, pressing gently to adhere.
- Bake the chicken: Preheat your oven to 400°F (200°C). Place the coated chicken breasts on a baking sheet lined with parchment paper or a lightly greased rack. Bake for 20 to 25 minutes, or until the crust is golden and the chicken is fully cooked (internal temperature of 165°F/74°C), ensuring a crispy texture.
- Serve: Remove from the oven and let rest for a few minutes. Serve warm alongside roasted carrots or brussels sprouts for a complete meal.
Notes
- For extra crispiness, lightly toast the pecan and breadcrumb mixture before coating.
- Use a meat thermometer to ensure the chicken is cooked safely without drying out.
- Can substitute panko with gluten-free breadcrumbs to maintain gluten-free status.
- Maple syrup adds sweetness, but you can adjust the quantity to your taste.
- Best served with roasted vegetables such as carrots or brussels sprouts for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
