Description
Crispy, nutty pecan crusted chicken breasts enhanced with a touch of maple syrup sweetness, making a perfect autumn-inspired entrée that’s both flavorful and satisfying.
Ingredients
Chicken
- 4 chicken breasts
Crust
- 1 cup pecans, finely chopped
- ½ cup panko breadcrumbs
Coating
- 2 tbsp maple syrup
- 1 egg
- Salt & pepper, to taste
Instructions
- Prepare the pecan crust. In a medium bowl, combine the finely chopped pecans and panko breadcrumbs thoroughly so that the mixture is evenly blended.
- Brush chicken with maple syrup. Lightly season the chicken breasts with salt and pepper, then brush each breast evenly with the maple syrup. This will help the pecan crust adhere and add sweetness.
- Dip chicken in egg wash and pecan mixture. Beat the egg in a shallow dish. Dip each maple-coated chicken breast first into the beaten egg, then immediately into the pecan and breadcrumb mixture, pressing gently to ensure the crust sticks well.
- Bake the chicken. Preheat the oven to 400°F (205°C). Place the coated chicken breasts on a baking sheet lined with parchment paper or a lightly greased rack. Bake for 20–25 minutes, or until the chicken is cooked through, the crust is crispy and golden brown, and the internal temperature reaches 165°F (74°C).
- Serve. Remove from oven and let rest for a few minutes before serving. This dish pairs beautifully with roasted carrots or Brussels sprouts for a cozy meal.
Notes
- For a gluten-free option, use gluten-free panko breadcrumbs or crushed gluten-free crackers.
- Ensure the pecans are finely chopped so the crust adheres well and cooks evenly.
- Let the chicken rest 5 minutes after baking to retain juices.
- Roasted seasonal vegetables like carrots or Brussels sprouts complement the flavors nicely.
- For extra crispiness, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
