Yield
4 servings

How to Make It

Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag; seal. Marinate in refrigerator 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and finely ground pecans. Dredge chicken in flour mixture; shake off excess. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté for 4 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 425° for 10 minutes or until done.

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Ratings & Reviews

lazylaurie's Review

lazylaurie
February 12, 2011
this was very easy to prepare. we freeze our pecans - recommend you thaw them before finely chopping them so they won't "gum up" in the food processor. we also toasted them, but more because they were damp. chicken breasts were tender and very tasty. will definitely make again.

firecatm's Review

firecatm
January 26, 2011
Made tonight, turned out good with left overs which I will use with a salad and fruit for lunch tomorrow.