add to shopping list Ingredients

2 boneless, skinless chicken breasts
1 1/2 tsp Salt (for marinade)
1/4 cup ground Pecans
handful crushed & ground tortilla chips
1 large egg
1-2 tblsp Heavy Cream (or milk)
1 tbls honey
1/4 tsp salt
1/4 tsp Tellicherry pepper (fresh ground) or black pepper

Preparation

Marinate chicken in salt water in refrigerator for at least 30 minutes to 1 hour. Remove from refrigerator and pat dry.

Preheat oven to 375°F. Grind pecans and tortilla chips into a meal. Whisk cream with honey, then add beaten egg, 1/4 tsp. salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan/tortilla meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375 degrees F, or until the breasts are done.

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Reviews

11/14/09

Theresa111 says:

It mkes perfectly good sense to marinate the chicken this way and then pat it dry. I will try this tomorrow as I have chicken breasts and everything else, but for the tortilla chips. I'll go to the store. This sounds flavorful and different. Original.

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