Ingredients
6 skinless, boneless chicken breasts
2 c. coarsely ground pecans
1 c. flour
1 tsp. salt
1 1/2 c. maple syrup
1 c. canola oil
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Heavy-duty lever nutcracker — pecans, walnuts, hazelnuts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place chicken between waxed paper and flatten slightly with meat pounder. Cut each breast into 4 strips. Mix ground pecans, flour and salt together in a small bowl. Dip each chicken breast in maple syrup, then roll each strip in the pecan and flour mixture. Heat oil and saute chicken until brown on both sides, about 3 minutes each side.