What's for Dinner? Pecan Apple Chicken

By Caitlin Klein in Food on Mar 21, 2011 9:20PM

Nuts about nuts? What a tramp. But really, if you enjoy pecans, try making our Pecan Apple Chicken recipe this week. The pecan coating has more protein than traditional breading, and it's baked so you can avoid oil splatters all over that nice, clean stovetop of yours. The sweet cubes of apple pair well with the crispy pecans, and it's all done in one pan for easy cleanup. This recipe is easy enough for any night of the week - it was designed with the novice home cook in mind. Give 'er a try and let us know what you think.

Chicagoist's Pecan Apple Chicken (for two)
2 boneless, skinless chicken breasts
2 eggs, beaten in a bowl
1 ½ cups pecans, chopped finely
1 teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon ground mustard
2 large or 4 small apples, peeled and cored

Preheat the oven to 375. Line a baking sheet or pan with foil and grease lightly. Cube the apples and spread evenly in the pan.

In a bowl, mix together the pecans, red pepper flakes, salt, black pepper, and ground mustard. Taking each chicken breast individually, dip into the beaten egg, then into the pecan mixture. Nestle each coasted breast in the pan with the apples. You may wish to take the leftover pecan mixture and press onto each breast to coat more completely.

Bake for 40 minutes, or until apples are soft and juices from the chicken breast run clear. Transfer the chicken onto a plate, using care to keep the pecan mixture on the chicken.