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Author Notes: 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
Serves 9-16 people
- 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
- 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.
- This recipe was entered in the contest for Your Best Chicken