Pecan-Crusted Chicken

By Miss Mae  ,   

February 5, 2016

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This Pecan-Crusted Chicken is a fantastically tangy and crunchy dish. I guarantee they’ll be coming back for seconds with this recipe!

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 4 servings


Preheat oven to 375° F. Lightly grease a 9x13-inch baking dish.

Heat the preserves, curry powder and mustard in a skillet over low heat, stirring constantly, until the preserves are completely melted smooth.

Transfer to a fine-mesh sieve set over a bowl and push mixture through with a wooden spoon, pressing on solids in order to get as much preserves through as possible. Reserve 1/2 cup to serve with the chicken and return the remainder to the skillet.

Put the coarsely-chopped pecans in a shallow bowl. Working with one breast at a time, dip the chicken in the preserves in the skillet, then dredge in the cashews to coat. Transfer to the prepared baking dish.

Bake the chicken until cooked through, about 20 minutes .

Serve the chicken with the reserved preserves on the side, or with the preserves lightly spooned over the top.


Feel free to mix it up and substitute peanuts, almonds or cashews in this recipe. They're all equally delicious!


4 Boneless Skinless Chicken Breast, cut in half

1/4 cup of Dijon Mustard

1 cup of Roasted Salted Pecans, coarsely chopped

1 (12 oz.) jar of Apricot Preserves

1 teaspoon of Curry Powder


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