Parmesan Pecan Crusted Chicken {gluten-free}
Author: www.mrfarmersdaughter.com
- 4 single boneless, skinless chicken breasts, cut laterally into two pieces each
- 1 egg
- ¼ cup mayo
- half & half - enough to make ½ cup total of egg wash
- 1 cup pecans, pulverized into pecan meal
- ½ cup grated parmesan cheese
- Heat oven to 400˚.
- Combine egg, mayo and half and half and mix well.
- Pour into a flat container so the whole chicken piece fits into the wash.
- Combine pecans and parmesan cheese, also put this into a flat container so the whole piece of chicken fits inside.
- Dip each piece of chicken in the egg wash and coat both sides.
- Then lay into the pecan mix and coat both sides liberally with crumbs.
- Place onto a baking pan sprayed well with a good oil.
- Continue with other pieces.
- Bake chicken for about 40 minutes or until the juices have mostly disappeared and the coating is beginning to brown. Do not overbake.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/parmesan-pecan-crusted-chicken-gluten-free/
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