Pecan Chicken(With Wilted Greens And Pepper Jelly Chutney)
Crispy pecan-crusted chicken breasts paired with wilted greens and a sweet pepper jelly chutney, offering a delightful blend of crunch, heat, and savory flavors perfect for special dinners.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Line a shallow baking pan with foil and lightly coat with cooking spray.
- Rinse chicken breasts and pat dry.
- In a shallow dish, combine all-purpose flour, lemon pepper seasoning, and cayenne pepper.
- Dip each chicken breast into buttermilk, then coat thoroughly with crushed pecans.
- Place the coated chicken breasts on the prepared baking pan.
- Drizzle melted butter over the chicken breasts.
- Bake in the preheated oven for approximately 25-30 minutes, until golden and cooked through.
Tips & Substitutions
For extra crunch, consider toasting the pecans before using them. If you prefer a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free blend. Experiment with different seasonings, such as paprika or garlic powder, to enhance flavor. For a spicy kick, try adding more cayenne pepper or a dash of hot sauce to the buttermilk.
Serving Suggestions
Serve the pecan chicken alongside wilted greens for a delicious and nutritious meal. It pairs beautifully with a light salad, such as Cobb Salad(Makes 2 Servings.), or roasted vegetables. Drizzle some pepper jelly chutney on top for added sweetness and spice, enhancing the overall flavor of the dish.
Storage & Reheating
Store leftover pecan chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This method helps maintain the crispiness of the pecan coating.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Chicken(With Wilted Greens And Pepper Jelly Chutney) contains roughly 363 calories, with 10g protein, 15g carbohydrates, and 30g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of vitamin A and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used in this recipe. They will provide a juicier texture due to their higher fat content. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through compared to breasts.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using; this will provide a similar tangy flavor and acidity needed for the recipe.
How can I make this recipe ahead of time?
To prepare ahead, you can coat the chicken with the flour and pecan mixture, then refrigerate it for up to 24 hours before baking. Just remember to let it come to room temperature before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).