Pecan Crusted Chicken

PaleoGluten FreeLow Carb

The protein of choice in our house is usually Chicken, or maybe its just my protein of choice. I think secretly my husband would like it to be Steak, and maybe someday it will be. But for now I’m the “Kitchen Boss” so I through trump around here. hehe πŸ™‚

So with Chicken usually being the main dish I am always experimenting with ways to “spice up” the plain old grilled, poached, or baked Chicken. This Pecan Crusted Chicken has been in my repertoire for a while now so I thought I would share the love. πŸ™‚ This dish is a perfect compliment with any salad! In fact, I actually paired it with the Summer Pear & Walnut Salad I shared yesterday. I hope you enjoy it as much as we do. Make sure to save all those last nuts left over in the pan, they are the best part!

To get started. Finely chop up 1 cup of Fisher Pecans.

pecans

Add 2 tsp. of paprika, salt, & pepper. Mix until incorporated.

paprika

You will need 4 chicken breasts, pat them dry. Dredge each chicken breast front and back. Make sure to press the pecan mix into the chicken breasts good.

rawchicken

Place coated chicken breasts in refrigerature and let sit for 30 minutes.

coatedchicken

Heat a large skillet to medium high heat. Add 2 T. of olive oil to pan and place chicken breasts in skillet.

sautechicken

Saute chicken for 5-6 minutes per side. Let sit for 3-4 minutes to cool down and enjoy! πŸ™‚

pecancrustedchicken

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Pecan Crusted Chicken

  • Author: Krista
  • Prep Time: 40 mins
  • Cook Time: 12 mins
  • Total Time: 52 mins
  • Yield: 4
  • Category: Poultry & Pork, Gluten Free, Paleo

Ingredients

  • 1 cup Fisher Pecans, finely chopped
  • 2 tsp. paprika
  • salt & pepper
  • 2 T. olive oil
  • 4 chicken breasts

Instructions

  1. Finely chop up Fisher pecans.
  2. Add paprika, salt, & pepper. Mix until incorporated.
  3. Pat chicken breasts dry. Dredge each chicken breast front and back. Make sure to press the pecan mix into the chicken breasts good.
  4. Place coated chicken breasts in refrigerature and let sit for 30 minutes.
  5. Heat a large skillet to medium high heat. Add olive oil to pan and place chicken breasts in skillet.
  6. Saute chicken for 5-6 minutes per side.
  7. Let sit for 3-4 minutes to cool down and enjoy! πŸ™‚

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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27 Responses
    1. haha.. Gloria your too funny! Thank you so much, that means a lot! πŸ™‚ I’m glad you love the recipes so much, I have fun creating them. πŸ™‚ Thanks for the nomination! Super excited!

    1. I know me too… its only the “best” of the nuts right? It is really good, especially with the paprika in it. πŸ™‚ Thanks for stopping by Dorothy!

  1. This looks amazing beyond belief. Chicken is the meat of choice in this house too and so I’m always looking for new, healthy and tasty recipes to try. This is going at the top!

  2. This looks delicious! I love chicken and we eat it often at our house also. I think my kids are gonna flip over this. Thanks so much for sharing at the Weekend Potluck last week. Can’t wait to see what you bring tomorrow. Have a great evening!

  3. Rami

    I’m going to try this for dinner with tilapia! Can you give me any idea how much salt you added to your coating? I know tastes vary widely on salt, but I don’t have a clue where to start with it. Thank you!!

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