Pecan Chicken
Deconstructed Wedge Salad and Mashed Potatoes
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ cup finely chopped pecans
- ⅓ cup panko breadcrumbs
- ½ tsp seasoned salt
- ¼ tsp pepper
- 3 thin sliced boneless, skinless chicken breasts
- 1 egg, lightly beaten
- 1½ Tbsp butter, melted
Instructions
- Preheat oven to 400°F. Stir together nuts, breadcrumbs, seasoned salt, and pepper on a plate.
- Dip each chicken breast in egg; dredge in nut mixture, pressing to adhere. Arrange coated chicken on a wire rack on a baking sheet. Drizzle with butter.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 1 (24-oz) container refrigerated mashed potatoes
- ½ (2.52-oz) pkg fully cooked thick cut bacon
- ½ small head iceberg lettuce, chopped (or use other lettuce)
- ½ cup buttermilk Ranch dressing
- ½ cup crumbled blue cheese (or use shredded sharp Cheddar)
- ½ (3.5-oz) pkg crispy onions
- Balsamic glaze (optional)
Side Dish Instructions
- Cook potatoes according to package directions. Season with salt and pepper to taste. Add butter, if desired.
- Reheat desired amount of bacon according to package directions in microwave; coarsely crumble.
- Place lettuce on each plate. Drizzle with dressing; sprinkle with cheese, bacon, and fried onions. Drizzle lightly with balsamic glaze, if desired.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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