POUNDED PECAN PARMESEAN PAN-FRIED CHICKEN BREAST

 

  • Cooking Time: 10-20
  • Servings: 2-4
  • Preparation Time: 30

Ingredients

  • 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

Directions

  • 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

Notes

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).

Categories: Nuts  Nutty  Poultry  Savory 
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