4 skinless, boneless chicken breasts, split into cutlets
2 cups pecans
1 cup Parmesan cheese
1 teaspoon season salt
1/2 teaspoon pepper
2 Tablespoons cornmeal
2 eggs
1/4 cup milk
Combine pecans cheese salt pepper and cornmeal in food processor and process until mixture resembles fine crumbs. Pour onto a plate.
Combine eggs and milk in bowl.
Dip cutlets in eggs wash then into pecan mixture. Place on greased baking sheet.
Bake at 325 for 25-30 min. or until juices run clear.
I also use this recipe to make my kids homemade chicken nuggets. I just use ground chicken breasts and scoop with a cookie scoop and then roll them in the breading.
I sooo want to try this! I love pecans, and never would have thought to use it as breading, GENIUS!!! But how much pecans do you use? And I also would love to find out that chicken nugget recipe. You just use plain ground chicken, or do you season it a bit before rolling it in the pecan mix. Also what is the cooking time and temp for those?
ReplyDeleteI use plain ground chicken breasts and just salt and pepper it a little bit. And those are 400 degrees for about 20 min. just until they are cooked. Then I freeze them and you can microwave them!
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