This chicken is kind of like me- one foot in the North (Maple Syrup) and one foot in the South (Pecans) and my head in France (Pommery Mustard)! It makes a terrific picnic dish, sliced on the diagonal to show off the colors of the meat and the coating, and accompanied by sweet potato or kabocha salad, and biscuits. —LE BEC FIN
3-4 lb. Chicken Breast, skinless, boneless
4 Large Egg Whites w/ few pinches salt
1/3 cup Pommery Mustard *
2 ½ cups Fresh Bread Crumbs (i prefer french baguette types)
2 ½ cups Ground Pecans (not too fine and not too coarse)
Kosher salt and freshly coarsely ground black pepper
8- 12 ounces Unsalted Butter
approx. 1- 1 1/2 cups Grade B Maple Syrup**
Pommery Mustard is essential for this. I prefer the one in the crock with the red lid.
** Grade B maple syrup usually has more flavor than Grade A
In This Recipe
Line flat surface with wax paper.
Whip egg whites until very foamy (not stiff and white). Quickly and gently fold in pommery mustard with spatula. Grind Pecans and bread crumbs separately. Combine 1/2 the pecans and bread crumbs. Dip both sides of chicken breasts in egg white mustard mixture and then press down thoroughly into pecan bread crumb mixture. Use other nut/crumb mixture as needed.
Place chicken on rack over sheet pan and let chill at least 1 hour. Sprinkle w/ S and P. Saute on both sides in hot melted butter til crunchy brown and juices run pale pink when meat is pierced with a knife tip. Just before plating, brush very generously w/ warm maple syrup. Taste. Drizzle more as needed. Serve.
Notes: This is a bit variable in that you may end up needing a little more or a little less of the various coatings.
It is still delicious the next few days, but it loses its crisp crunchiness.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.