Southern Pecan Chicken

Serves: 7
Total Calories: 357


6 boneless, skinless chicken breast halves
1 Salt and pepper to taste
2 eggs
2 teaspoons Creole mustard
1/2 cup finely chopped pecans
1 cup plain bread crumbs
1/4 cup butter or margarine, divided
1/4 cup vegetable oil, divided
1/4 cup butter
1/2 cup coarsely chopped pecans
1 teaspoon lemon juice


Lay chicken breasts out on wax paper. Season with salt and pepper. In a small bowl, beat eggs with mustard. In another bowl, combine pecans and bread crumbs. Dip chicken in egg mixture, then coat with bread crumb mixture.

Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Sauté half the chicken until golden brown on each side. Place in an ovenproof dish. Wipe out skillet, pouring off any drippings (so second batch will have a clean, fresh look after browning). Sauté the rest of the chicken in remaining 2 tablespoons of butter and oil. Place in oven and bake 15 minutes.

Melt butter in a small saucepan over low heat. Stir in pecans and lemon juice. Serve over chicken.

Nutritional Facts:

Serves: 7
Total Calories: 357
Calories from Fat: 289

This Southern Pecan Chicken recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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