Ingredients for Pecan Crusted Chicken With Banana Salsa
- 2 ripe bananas (mashed)
- Red Pepper
- Yellow Pepper
- Jalapeno Chiles
- 1/2 cup chopped cilantro
- Limes, Juice Of
- 1 tablespoon brown sugar
- Salt And Pepper
- 1 large egg
- 2 tablespoons milk
- Breadcrumbs
- 1/2 cup chopped pecans
- Boneless Skinless Chicken Breasts
- Dijon mustard (to taste)
- Flour (for dusting)
- Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pecan Crusted Chicken With Banana Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pecan Crusted Chicken With Banana Salsa
- **Make the Salsa:** Combine 2 ripe bananas (mashed), 1 red bell pepper (finely diced), 1/2 jalapeno chili (seeded and minced), 1/2 cup chopped cilantro, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Mix well.
- **Rest the Salsa:** Let the salsa stand for at least 1 hour (or longer for maximum flavor development) to allow the flavors to meld.
- **Prep the Chicken:** In a shallow dish, whisk together 1 large egg and 2 tablespoons milk.
- **Prepare the Pecan Coating:** In a separate shallow dish, combine 1 cup breadcrumbs and 1/2 cup chopped pecans.
- **Season the Chicken:** Season 4 boneless, skinless chicken breasts generously with salt and pepper.
- **Coat the Chicken:** Spread a thin layer of Dijon mustard on each chicken breast. Lightly coat with flour, then dip each breast into the egg mixture, ensuring it's fully coated. Finally, press the chicken into the pecan mixture, pressing firmly to ensure the coating adheres well.
- **Cook the Chicken:** Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and sauté until golden brown on both sides, about 3-4 minutes per side.
- **Bake the Chicken:** Transfer the chicken to a baking dish. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- **Serve:** Serve the pecan-crusted chicken immediately with the refreshing banana salsa. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
64g
Fat
23g
Carbs
18g
