Zutaten für Pecan Chicken With Banana Salsa
- Boneless Skinless Chicken Breast Halves
- Dijon Mustard
- All Purpose Flour
- 2 large eggs
- 1/4 cup milk
- Fresh Breadcrumbs
- 1/2 cup chopped pecans
- Vegetable Oil
- 2 ripe bananas (mashed)
- Yellow Bell Pepper
- Jalapeno Chile
- Fresh Cilantro
- Brown Sugar
- 1/4 teaspoon salt
- Fresh Ground Pepper
- 2 tablespoons lime juice
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Zubereitung von Pecan Chicken With Banana Salsa
- Preheat oven to 350°F (175°C).
- Brush chicken breasts (about 1.5 lbs) with 2 tablespoons Dijon mustard.
- Place 1 cup all-purpose flour in a shallow dish.
- In another shallow dish, whisk together 2 large eggs and 1/4 cup milk.
- In a third shallow dish, combine 1 cup breadcrumbs and 1/2 cup chopped pecans.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip in the egg mixture, then coat thoroughly in the pecan breadcrumb mixture.
- Line a 17x12 inch baking sheet with foil.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Cook chicken in batches for 3-4 minutes per side, until lightly browned.
- Place the browned chicken on the prepared baking sheet.
- Bake for 15-20 minutes, or until the chicken is no longer pink in the center and the internal temperature reaches 165°F (74°C).
- Meanwhile, prepare the salsa: In a medium bowl, combine 2 ripe bananas (mashed), 1/2 red onion (finely chopped), 1/4 cup chopped red bell pepper, 1 jalapeño pepper (seeded and minced), 2 tablespoons chopped cilantro, 2 tablespoons lime juice, and 1/4 teaspoon salt.
- Serve the baked chicken topped generously with the banana salsa.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
64g
Fat
16g
Carbs
17g
