Pecan Chicken
Deconstructed Wedge Salad and Mashed Potatoes
Wine Recommendation
La Crema Sonoma Coast Chardonnay
Ingredients
- 1 cup finely chopped pecans
- 1 cup panko breadcrumbs
- 1 tsp seasoned salt
- ½ tsp pepper
- 2 eggs
- 6 thin sliced boneless, skinless chicken breasts
- 3 Tbsp butter, melted
Instructions
- Preheat oven to 400°F. Stir together nuts, breadcrumbs, seasoned salt, and pepper on a plate. Beat eggs in a shallow bowl.
- Season chicken with salt and additional pepper, if desired. Dip each chicken breast in egg; dredge in nut mixture, pressing firmly 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 (32-oz) container refrigerated mashed potatoes
- 1 (2.52-oz) pkg fully cooked thick-cut bacon
- 1 (24-oz) pkg classic iceberg salad
- 1 (16-oz) bottle buttermilk Ranch dressing
- 1 cup crumbled blue cheese (or use shredded sharp Cheddar)
- 1 (3.5-oz) pkg crispy onions
Side Dish Instructions
- Cook potatoes according to package directions. Season with salt and pepper, if desired. Add butter, if desired.
- Reheat bacon according to package directions in microwave; coarsely crumble.
- Place lettuce on each plate. Drizzle with dressing; sprinkle with cheese, bacon, and fried onions.
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