Ingredients
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4 (1 1/4 lb) boneless skinless chicken breasts
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3/4 cup buttermilk
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1 2/3 cups pecans, finely chopped
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1/3 cup fine cracker crumb (use seasoned of your choice, or plain, I like Ritz)
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1/2 teaspoon salt
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2 tablespoons butter, melted
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1/3 cup brown sugar
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1/3 cup maple syrup
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1/3 cup water
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1 teaspoon soy sauce
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1 tablespoon cornstarch
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1 tablespoon lemon juice
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1 tablespoon orange zest
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1 egg
Instructions
- To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
- Keep oven preheated.
- For chicken: In a shallow bowl, mix together buttermilk and egg.
- Place chicken breasts in buttermilk mixture.
- In a second mixing bowl, combine pecans, cracker crumbs and salt.
- Turn chicken breasts in buttermilk, then coat with pecan mixture.
- Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
- Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
- Serve with Maple Pecan Sauce.
- Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
- Remove from heat and add lemon juice and orange rind; stir.
- Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
- Makes 1 cup.