Ingredients for Chicken Filets With Pecan Or Walnut Crust
- Chicken Breasts
- 1 cup pecans
- Panko Breadcrumbs
- ½ cup apricot jam
- Light Soy Sauce
- 2 tablespoons coconut oil
- Lemon, Juice Of
- Fresh Ginger
- Lemon Wedges
- Fresh cilantro for garnish
- Salt and pepper to taste
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How to Make Chicken Filets With Pecan Or Walnut Crust
- Combine 1 cup pecans and ½ cup breadcrumbs in a food processor. Pulse until finely ground and well mixed. Transfer to a plate.
- Gently pound 4 boneless, skinless chicken filets (about 6 oz each) between two sheets of plastic wrap to an even thickness. Drizzle with 1 teaspoon lemon juice and season with salt and pepper to taste.
- Dredge each filet in the pecan-breadcrumb mixture, pressing gently to adhere. Shake off any excess.
- Heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add chicken filets and sauté for 4-5 minutes per side, until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan and ensure even cooking. Do not let the oil get too hot, otherwise the nuts will burn.
- While the chicken cooks, prepare the glaze: In a small saucepan, combine ½ cup apricot jam, ¼ cup soy sauce, 1 tablespoon lemon juice, 1 tablespoon grated fresh ginger, and a pinch of red pepper flakes (or more, to taste).
- Bring the glaze to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
- Divide the chicken filets among four plates. Drizzle with the apricot-ginger glaze. Garnish with a lemon wedge and fresh cilantro.
- Serve immediately with couscous or rice pilaf and your favorite roasted vegetables. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
63g
Fat
147g
Carbs
14g
