Crusted Pecan Chicken With Teriyaki Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Simply 7: Quick Southwest Recipes Just 7 Ingredients Away by Kelley Cleary Coffeen. (This is a recipe I've adopted from the Zaar account.) Ingredients:
3 tablespoons melted butter |
4 boneless skinless chicken breast halves |
2/3 cup whole milk |
2/3 cup pecans, very finely chopped |
1/4 cup italian seasoned breadcrumbs |
1/4 teaspoon salt, approximately |
fresh ground black pepper |
1/2 cup bottled teriyaki sauce |
2 tablespoons honey |
2 teaspoons lime juice |
1 teaspoon chipotle chile in adobo |
Directions:
1. Preheat oven to 350 degrees.
2. Brush a 9-by-13-inch baking dish with a little of the melted butter.
3. Marinate chicken in milk 30 minutes, turning occasionally.
4. Combine pecans, bread crumbs, about 1/8 teaspoon salt and some pepper.
5. Remove chicken from milk, then roll in crumb mixture.
6. Place in prepared baking pan.
7. Sprinkle with salt and pepper, and drizzle with remaining melted butter.
8. Bake until cooked through — at least 30 minutes, perhaps more.
9. sauce with the honey, lime juice and chilies in a small saucepan.
10. Place over medium heat until well-blended.
11. Serve warm with the pecan chicken.
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