Tuesday, March 2, 2010

Random Pecan Encrusted Chicken

The other day I was making a humongous batch of my family's favorite home-made cheesy chicken strips and I ran out of bread crumbs with about 6 strips left to make. What to do? I searched my pantry for a replacement, but since we have gotten rid of pretty much all processed food, there were no crackers or cereal to crumble up. But then I noticed my soaked and dehydrated pecans and got excited. I love to order pecan-encrusted chicken at restaurants so I decided to try it myself. Mark thought it was fine (although he is obsessed with the garlic-cheesiness of my other strips and prefers them). But the girls and I just couldn't get enough!

6 chicken strips
1 egg, beaten
1/2 cup flour
pinch of sea salt
1 pumpkin muffin, crumbled (optional)
1 cup of crispy pecans, ground up
1 tsp. cinnamon
pinch of nutmeg
2 tbs butter or coconut oil, melted
maple syrup to drizzle over the top (optional, but highly recommended :)

Directions: Place the flour and cinnamon in one bowl. Place the egg in another bowl. Mix up the crushed pecans, crumbled muffin, cinnamon, and nutmeg in a 3rd bowl. Grease baking dish with butter or coconut oil. Dip chicken in all three bowls, coating well and then placing in baking dish. Drizzle with butter or CO and syrup. Bake at 350 for 30 min til juices run clear.


Talia said...

These sound SO yummy!