Serves: 7
Total Calories: 357
Lay chicken breasts out on wax paper. Season with salt and pepper. In a small bowl, beat eggs with mustard. In another bowl, combine pecans and bread crumbs. Dip chicken in egg mixture, then coat with bread crumb mixture.
Preheat oven to 350°. In a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Sauté half the chicken until golden brown on each side. Place in an ovenproof dish. Wipe out skillet, pouring off any drippings (so second batch will have a clean, fresh look after browning). Sauté the rest of the chicken in remaining 2 tablespoons of butter and oil. Place in oven and bake 15 minutes.
Sauce:
Melt butter in a small saucepan over low heat. Stir in pecans and lemon juice. Serve over chicken.
This Southern Pecan Chicken recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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