I love this recipe from AllRecipes.com that combines fried chicken with pecans and maple syrup. Odd combo, right? But trust me, it’s pure deliciousness. And if you have some pecans left over, mix them in with your veggies. I love sauteing carrots with the pecans and a sprinkle of brown sugar. It’s a perfect pairing. Pecan Crusted Chicken:
4 skinless chicken breasts 2 tablespoons real maple syrup 1 cup chopped pecans 3 tablespoons all-purpose flour 1 teaspoon salt 2 tablespoons butter 1 tablespoon vegetable oil
On waxed paper, combine pecans, flour, and salt. Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture. In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender. My Notes: I used chicken tenders as opposed to chicken breasts. The pecans burn very easily, so the less time you have to cook them, the better, or you can butterfly the breasts, which will allow them to cook more quickly. You may even want to put them in the oven for about 15 minutes afterwards at 325 just to make sure they are thoroughly done. I also smashed the pecans into even smaller pieces so they’d stay on the chicken better. If you have a food processor, put them through that for best results. Not to mention, a little drizzle of maple syrup on top makes (almost) everything better. Who would’ve thought syrup and chicken go together like peas and carrots? Image via my_amii/Flickr
