PECAN CRUSTED CHICKEN BREAST WITH CHILI CUMIN BUTTER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients.
- Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
- Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
- Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
- To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
- Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice.
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Justice Atchison
[email protected]I'm not a big fan of pecans, but I loved the way they added a crunchy texture to the chicken.
Naeemullah Khan
[email protected]This recipe is a great way to add some variety to your weeknight dinner routine. It's quick and easy to make, and the results are delicious.
Daniel Beard
[email protected]I love the way the pecan crust adds a nutty flavor to the chicken. It's a great way to change up your usual chicken recipes.
Sheraz Kham
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover chicken breasts.
Nahz OFF
[email protected]This recipe is a keeper! It's easy to make, delicious, and perfect for any occasion.
Shahzaib baloch
[email protected]I love how this recipe uses everyday ingredients to create something so special. It's a great way to impress your guests without spending a lot of money.
Mukiibi Arafat
[email protected]This is one of the best chicken recipes I've ever tried. It's so flavorful and juicy. I will definitely be making this again.
Hayat Arman
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The pecan crust and chili-cumin butter are amazing.
RA Roky
[email protected]I made this recipe for my family and they all loved it. Even my picky eater son ate it all up.
Big Booski
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious, but it's also easy to make.
krishna aryal
[email protected]I love the combination of sweet and savory in this dish. The pecans add a nice crunch and the chili-cumin butter gives it a bit of a kick.
Rahmat Wali
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely fits the bill. The pecan crust is a nice change of pace from the usual breading or batter.
Patrick Kelley
[email protected]This recipe is a great way to add some variety to your weeknight dinner routine. It's quick and easy to make, and the results are delicious.
Glory Zakka
[email protected]I love that this recipe uses simple ingredients that I already have on hand. It's a great way to use up leftover chicken breasts.
MBUSO MKHIZE
[email protected]OMG! I can't believe how easy this recipe was to follow. And the results were amazing! The chicken was cooked to perfection and the chili-cumin butter was to die for. I will definitely be making this again and again.
Soyada afrina
[email protected]I made this for a dinner party and it was a huge hit! Everyone raved about the unique flavor combination. I will definitely be making this again.
Annabelle Castello
[email protected]I followed the recipe exactly and the chicken turned out perfectly. The crust was crispy and flavorful, and the chicken was moist and juicy. My family loved it!
Clara Zimbanko
[email protected]This pecan-crusted chicken is a game-changer! The chili-cumin butter is the perfect complement to the crispy, nutty crust. I'll definitely be making this again.