Pecan-Encrusted Chicken Breasts

Before coating the chicken with flour and pecans, you can cut it into "fingers."  This size is nice for children and is also better for serving on salad, be sure to add extra pecans to the greens!

Yields 4 servings


1/2 cup milk
1/2 cup all-purpose flour
1 tsp. salt
1 tsp black pepper
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup ground pecans
1/2 cup pecan oil or olive oil (virgin Pecan Oil available at Calandro's (2 locations), Maxwell's (2 locations), Whole Foods, Tony's Seafood, and Calvin's)
1/4 cup butter


Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt, and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-6 minutes on each side or until juices run clear (watching carefully so pecans don't burn). Serve Hot.


Substitute one pound of catfish fillets for the chicken; prepare as directed.

When making fried chicken, grind about 1/4 cup of pecans to almost a meal and add to flour after dipping the chicken pieces in milk or buttermilk. What flavor!