Pecan Chicken with Banana Salsa |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A sweet-hot combo that is too die for! 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 |
3 cups sliced bananas |
1/3 cup chopped yellow bell pepper |
1 -2 jalapeno chile, finely chopped |
3 tablespoons chopped fresh cilantro |
2 tablespoons packed brown sugar |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
3 tablespoons lime juice |
Directions:
1. -Heatoven to350 degrees.
2. Brush chicken with mustard.
3. Place flour in small shallow bowl.
4. In another small shallow bowl, whisk together egg and milk.
5. I another small shallow bowl, stir together bread crumbs and pecans.
6. -Dipchicken in flour mixture; shake of excess.
7. Dip in egg mixture, dip in bread crumb mixture.
8. -Line17*12*1 inch baking sheet with foil.
9. Heat oil in large skillet over medium-high heat until hot.
10. Cok chicken in batches, if necessary, 3 to 4 minute or until lightly brown, turning once.
11. lace on baking sheet, bake 15 to 20 minutes or until no longer pink in center.
12. -Meanwhile,in medium bowl, stir together all salsa ingredients.
13. Serve chicken topped with salsa.
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