Sesame-Pecan Crusted Chicken


Good, solid recipe


Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Chill: 10 Minutes
Cook: 15 Minutes


2 pounds skinned and boned chicken breasts
1/3 cup reduced-sodium teriyaki sauce
1 cup pecans, finely ground
2 tablespoons all-purpose flour
1 tablespoon sesame seeds
3/4 teaspoon garlic powder
1/2 teaspoon Chinese five-spice powder
2 tablespoons vegetable oil
1/2 cup reduced-sodium teriyaki sauce
1/4 cup water
1 tablespoon cornstarch
1/4 cup crushed pineapple
2 teaspoons chopped green onions
Garnish: sliced green onions


1. Combine chicken breasts and 1/3 cup teriyaki sauce in a large zip-top plastic freezer bag; seal and chill 10 minutes.

2. Stir together pecans and next 4 ingredients in a shallow dish. Dredge chicken in pecan mixture.

3. Cook chicken in hot oil in a large skillet over medium heat 6 minutes on each side or until golden. Remove to a serving platter, and keep warm. Reserve drippings in skillet.

4. Stir together 1/2 cup teriyaki sauce, 1/4 cup water, and cornstarch until smooth; add crushed pineapple and green onions. Stir mixture into drippings in skillet, stirring to loosen browned particles. Cook over low heat, stirring constantly, 1 to 2 minutes or until thickened. Serve sauce over chicken. Garnish, if desired.


Ginnie Prater, Anniston, Alabama,

July 2006
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