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Sesame-Pecan Crusted Chicken

Sesame-Pecan Crusted Chicken

Southern Living JULY 2006

  • Yield: Makes 6 servings
  • Cook time:15 Minutes
  • Prep time:15 Minutes
  • Chill:10 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.


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Sesame-Pecan Crusted Chicken recipe