nut encrusted chicken

Discussion in 'Recipes' started by dillbert, Jan 18, 2014.

  1. dillbert

    dillbert Banned

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    Cook At Home
    Pecan Crusted Chicken

    My Notes:  this recipe was written for pecans - I have used blanched almond slices and my personal fav (unsalted) roasted cashews.  
    the original does not call for toasting the nuts but I do - prior to chopping - because I think it adds immensely to the flavor impact

    it's a bit involved, but it is really good.  
    see notes on "Things you wish someone had told you" at the end.
    allow about 90 minutes prep time.

    the crust mixture:
    3/4 cup finely chopped pecan
    1 cup coarse bread crumbs (I use panko or homemade french crumbs)
    1 tablespoon chopped fresh parsley
    1 teaspoon coarse aka kosher salt
    qtr teaspoon fresh ground black pepper
    zest of one lemon
    half teaspoon dried oregano
    half teaspoon dried thyme
    half teaspoon paprika
    qtr teaspoon cayenne - more if you're a hot freak

    two breasts, trimmed of skin & fat, sliced longwise
    pounded flat to about half inch thick

    the egg wash:
    whisk together
    2 egg whites
    2 teaspoons cornstarch
    juice of one-half lemon

    preheat oven to 450'F

    dip chicken in egg wash, drip off
    roll chick in crust mix - heap on the crust mix and pat onto chicken until nicely coated
    allow coated chicken to air dry 20-30 minutes on a wire rack

    heat up a saute pan to hot - add olive oil
    saute chicken pcs brown on one side & then flip - once only

    remove to oven-proof pan / rack

    finish in oven for 8-10 minutes

    allow to rest before slicing on the bias for service.

    serve over a green salad bed with honey mustard dressing
    qtr cup honey
    3 tablespoons dijon mustard
    3 tablespoons olive oil - evoo if you like one
    1 tablespoon minced shallot (I double that)
    1 tablespoon apple cider vinegar
    juice of one half lemon - which puts the entire one lemon in a all gone state . . .

    greens per your tastes / availability - I like loose red + arugula + romaine
    half cup thin sliced red onion

    crumbled goat cheese
    toss in dressing to coat; plate

    sprinkle on any bread / nut crumbs that fell off the chicken in the saute pan/oven
    place sliced chicken atop.

    original recipe / approach from Cuisine at Home - slightly modified and entirely re-written for clarity by me.

    Things you wish you had known before hand:

    (1)  a good "crusting" requires a rather uniform chop of  the nuts and the bread crumbs.  I use (sometimes toasted) but homemade bread "cubes" chopped into crumbs.  some pulses in a food processor is quick - do the bread crumb and nuts separately.  I like to chop a few nuts a bit more roughly for their texture, mix in with the fines...

    (2)  pan fry temperature - don't get carried away.  nuts do burn - and they taste awful when burned.

    (3)  oven finishing - timing requires at best an instant read thermometer.  the oven time will depend on whether the chicken was brought to room temp, how long and how hot it was pan fired per side and the thickness - I'm prone to pounding them to a level thickness along the length.

    the pix:
    these are actually left over chunks, reheated for din-din at fresh + 2 days.
    that's potato salad hiding under the egg.

    Last edited: Jan 18, 2014
  2. sweettreats


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    Culinary Student
    Aww sorry it didn't turn out great! I love nut crusted chicken and fish entree's. The recipe looks wonderful! I will be trying it out and thanks for the tips!