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Pounded Pecan Parmesean Pan-fried Chicken Breast

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Member since 2009

Serves 2-4 | Prep Time 30 | Cook Time 10-20


2 chicken breasts
1 cup of Pecans and Walnuts combined, chopped in a food processor
2-4 TBS of grated Parmesan
1-2 tsp of Garlic Powder
2 TBS unsalted Butter
2 TBS unrefined Coconut Oil
Salt to taste and Pepper if desired

Process nuts to desired chunkiness

Wash and dry Chicken Breasts with a paper towel

Pound out Chicken Breasts to 1/4 to 1/2 inch thickness

Press nuts into each side of Chicken Breast

Sprinkle with Parmesan and Garlic

Season with Salt and Pepper if desired

Heat the Coconut Oil and Butter on medium high heat in a pan

Pan fry Chicken on each side about 5-10 minutes until done

Toss remaining Nuts and fry those along with the coated Chicken

Enjoy it hot

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Well I first realized I could pound a chicken breast after seeing a demo on the the TV show 'the biggest loser'. But this is not a low fat recipe. I have been waiting to try this technique and had bought a "pounder" back in May at Ikea. I had yet to use it till tonight. It was a lot of fun. I rarely (never) cook chicken but I will be making this again. My husband and I loved it. I bought organic chicken breasts, which are more expensive. However compared to the nine dollars I spent for a single lunch a Burgerville this afternoon, makes them seem like a bargain in comparison.

I always forget to take a picture of my food until it is too late(we ate it all).

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