Pecan Seasoned Crusted Chicken Breasts Recipe

Submitted By: Rick from Jacksonville.

Pecan Seasoned Crusted Chicken Breasts Notes

This is one of the original recipes with which we opened our restaurant in Atlanta - and it remained on our menu all 11 years we were open. A favorite!

  • 4 boneless, skinless chicken breasts
  • 4 egg whites
  • 1 tablespoon corn starch
  • Juice of 1 large lemon
  • 1 cup dry bread crumbs
  • 1 cup crushed corn flakes
  • 1 cup crushed or very finely shredded pecans
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 1 tablespoon grated lemon zest
  • 1/3 cup olive oil
Serves / Yields


Preparation Instructions

Pound chicken breasts to one half-inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, corn flakes, pecans, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture. Saute in olive oil for several minutes on each side until chicken is fully cooked.

Helpful Hints

Make sure the chicken is an even thickness. Dont be shy about pressing on the coating and increasing the spice levels to your own taste.

Quick Shopping List

Kosher Flake Salt
3 lbs.
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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