Easy oven-baked pecan chicken
March 13, 2013 § 3 Comments
We’ve been creating all sorts of delicious recipes from the pecans that our friend gave us last month. Our most recent pecan innovation is a rendition of the oven-baked chicken with cheese recipe that I shared with you here. This version, with pecans, is just as easy, and it’s a completely new and delicious flavor.
I’m not sure now what version is my favorite.
Oven-baked pecan chicken
16 saltine crackers, crushed (about 3/4 cup cracker crumbs)
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/2 teaspoon Herbs de Provence
3/4 cup Parmesan cheese, grated
1/4 cup chopped pecans
4 boneless chicken breasts
5 tablespoons melted butter
Preheat oven to 325-degrees Fahrenheit. Combine the cracker crumbs, garlic powder, red pepper flakes, Herbs de Provence, Parmesan cheese, and pecans. Pour into a shallow bowl or pie dish; set aside.
Use a meat mallet to slightly pound the chicken breasts to about 3/4 of an inch thick or a little less. Dip the chicken breasts in the butter, and then the cheese mixture. Place on a foil-lined baking sheet, and press on any remaining cracker mixture. Bake for about 25 minutes, until cooked through.