November 19, 2010

Pecan Panko Crusted Chicken

Pecan Panko Crusted Chicken

4 boneless skinless chicken breasts, pounded thin
1/2 cup Panko breadcrumbs
1/2 cup crushed pecans
1/2 tsp Cajun seasoning
1/2 tsp chili powder
1 egg
3/4 cup flour

Heat a large pan over medium high heat.  Meanwhile, combine Panko, crushed pecans, Cajun seasoning, and chili powder in one bowl; in another bowl place well beaten egg.  In a third bowl, place flour.  Dip chicken breast in flour, then egg, then breadcrumb mixture.  Set aside.  Repeat with remaining chicken breasts.

Cook chicken breasts in margarine for 6 minutes on each side, until chicken is cooked through and juices run clear.

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