 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I got this out of a cooking pleasure magazine.. It's so tasty, and it's a nice spin on the same ole chicken breast. Ingredients:
6 boneless skinless chicken breast halves |
3 tablespoons dijon mustard |
1/2 cup all-purpose flour |
1 egg, beaten |
1/2 cup milk |
1 1/2 cups fresh breadcrumbs |
1/2 cup finely chopped pecans |
3 tablespoons vegetable oil |
Directions:
1. Heat oven to 350°F
2. Brush chicken with mustard. Place flour in small shallow bowl. Whisk together egg and milk. In another small shallow bowl, stir together bread crumbs and pecans.
3. Dip chicken in flour mixture; shake off excess. Dip in egg mixture; dip in bread crumb mixture.
4. Line 17x12x1 inch baking sheet with foil. Heat oil in large skillet over medium-high heat until hot. Cook chicken in batches, if necessary, 3 to 4 minutes or until light and brown, turning once. Place on baking sheet. Bake 15 to 20 minutes or until no longer pink in center.
|
|