Chicken gets nice crunch from pecans

I'm always looking for new ways to prepare those oh-so-convenient boneless, skinless chicken breasts. At a South Beach, Fla., restaurant recently, I was served two large pieces of chicken with a crunchy crust made with pecans.

Adding the topping to boneless, skinless chicken helps keep it juicy.

Serve the chicken with broccoli and farfalle, a bow-tie-shaped pasta. The shape goes well with the broccoli florets.

Wine suggestion: This hugely rich dish needs a big, hearty, full-bodied white wine to stand up to it. I'd try a viognier.

Helpful Hints

► Any type of nut such as walnuts or macadamia nuts can be used instead of pecans.

► Any type of thick, short-cut pasta can be used.

► Minced garlic can be found in the produce section of the market.

► If broccoli florets are large, cut them in half.

Countdown

► Place a large pot of water on to boil for the pasta.

► Make chicken.

► Cook pasta.

PECAN-CRUSTED CHICKEN

3/4 pound boneless, skinless chicken breast

Salt and freshly ground black pepper

1/2 teaspoon cayenne pepper

1/4 cup cornmeal

1 egg white, lightly beaten

1/4 cup coarsely chopped pecans

Olive oil spray

1 medium tomato, sliced

Remove visible fat from chicken and pound to 1/2 inch thick. Sprinkle both sides of chicken with salt and pepper to taste. Mix cayenne pepper into corn meal.

Roll chicken in egg white and then in corn meal. Dip chicken again into egg white and roll in pecans. Heat a nonstick skillet over medium-high heat and spray with olive oil spray.

Add chicken and brown 2 minutes. Turn and cover the skillet with a lid. Cook 3 minutes. A meat thermometer

Comment on "Chicken gets nice crunch from pecans"