Pecan Crusted Chicken

My husband’s favorite meal we ate on Whole30 was all his idea.  We were talking about using nuts in place of  grains, and he said we should do a take on breaded chicken and serve it with this great arrabiata sauce.  To make the sauce compliant we didn’t use the white wine this recipe.  I think we used red wine vinegar.  I also add fennel seeds to the sauce.  It’s like a secret ingredient to make anything Italian taste more amazing and complex.

For the chicken…

I pounded my chicken tenderloins in a plastic bag until quite thin, probably 1/4 an inch, then salted both sides and let them sit on the counter while I made the nut mixture.

I pulsed all of my “breading” ingredients in my food processor until it looked almost like couscous.

Pecans, crushed red pepper flakes, fennel seeds, Italian seasoning, garlic, salt and pepper, and fresh parsley.

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I placed my mix in a bowl and beat an egg in another bowl.

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Simply dip in egg then pecan mixture.  I did have to press the mix on a little.

Heat oil in a medium non-stick pan with olive oil over medium-high heat until almost smoking.  Cook tenders for 2-3 minutes one one side, then flip for another 2 minutes (depending on how thick your chicken is) until cooked through (should read 160 degrees on an instant read thermometer).  Place on a plate and let it rest for 5 minutes.

Serve in a shallow bowl of arrabiata sauce (or any marinara).

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pecan crusted chicken

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