Tuesday, April 27, 2010
Maple Pecan Chicken
Maple syrup and crunchy Pecans. Seriously, how can you go wrong? This chicken is moist and flavorful, and just amazing! It is a little sweet, so pair it with something savory.
For some reason, I didn't mark down where I found this recipe. It is not an original, and I feel bad that I can't quote it's source. If it's yours, please let me know!
You'll want to use REAL Maple Syrup, not pancake syrup, in this. I would recommend using salty Pecans as well, to balance out the sweetness. Don't wait to make this!
4 boneless skinless chicken breasts
1/4 cup maple syrup
2 TB mayonnaise
1/2 cup Panko crumbs (a lighter, crunchier bread crumb. Found by the regular bread crumbs in the baking aisle.)
1/2 cup finely chopped Salty pecans.
Heat oven to 400. Line baking sheet with foil; spray with cooking spray.
Between pieces of waxed paper, or in a ziploc bag, place each chicken breast smooth side down. Gently pound with flat side of meat mallet or rolling pin to about 1/2 inch thick. This will make the chicken cook evenly.
In a shallow dish, mix together the maple syrup and mayo. In another dish, mix together panko and pecans. Dip chicken into syrup mixture, and then into the panko. Place on baking sheet. Spray top of chicken with cooking spray.
Bake 15-20 minutes, turning once, until juice of chicken is clear and coating is golden brown.
Enjoy with savory rice, potatoes, or a vegetable salad.