e pecan-crusted chicken first since it is served cold.
Pound each chicken
he outside of your chicken breasts.Taking one chicken breast at a
Pecan-Crusted Chicken:
Combine 1 cup finely
Salt Crusted Chicken.
Toss the chicken thighs together with thyme, shallots
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
hird shallow bowl.
Pound chicken breasts to approximately 1/4
illet with buttermilk.
Press pecan mixture on top of buttermilk
hour or longer.
CHICKEN: Beat the egg with milk
small bowl. Slice the chicken tenders in half lengthwise and
br>Dip each chicken breast into egg, then into pecan mixture, coating
ag. Add chicken, turning to coat all sides. Refrigerate for at least
et stand at room temperature for at least 30 minutes. Or
50 degrees.
Season the chicken with salt and pepper.
gg mixture, then coat with pecan mixture on both sides, pressing
50 degrees Fahrenheit.
Prepare chicken breasts by cutting them in
eep dish.
Dip each chicken breast in the buttermilk mixture
Prepare chicken breasts into cutlets, cutting into
epper.
Dip chicken in eggwash and then in pecan flour shaking
In food processor (or can finely chop with knife) chop pecans; add flour and salt.
Dip chicken cutlets in beaten egg, then in flour/pecan mixture, coating well.
Combine raspberry preserves, honey, and vinegar in small sauce pan. Heat until warm and combined.
Pan fry chicken in small drizzle of olive oil on medium heat until browned on both sides. (With cutlets this will take a very small amount of time. If using larger breasts, adjust cooking time.).
Drizzle warmed sauce over chicken to serve.
In a small bowl, mix the eggs with the milk. Put aside.
In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper.
Dip the chicken in the egg mix, and press in the pecan mix.
Fry in hot olive oil until golden, about 5 minutes per side. Check to make sure pecans don't burn. Place on paper towel to drain.