Serves 4
Ingredients
4 cleaned chicken breasts, boned and skinned
1 cup flour
2 eggs, beaten
2 cups pecan pieces, finely chopped
1/4 cup apricot preserves
1/4 cup Dijon mustard
1 tablespoon olive oil
Preparation
Preheat oven to 350°. Lightly cover chicken breasts with flour, then dip in the egg mixture. Remove chicken breasts and place in chopped pecan pieces; press down so pecans adhere.
In a small bowl combine the apricot preserves and the Dijon mustard. Mix well and set aside. In a large frying pan, heat olive oil over medium heat; lightly brown cutlets on both sides, then place in oven for 10 minutes.
Spread the sauce evenly on four plates, slice chicken breasts and place over the sauce and serve.
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I made this for shabbos lunch and LOVED this recipe. Just made a couple changes because I was in a HUGE rush and it turned out to be a big hit…
1. I salt and peppered each side of the chicken cutlets before flouring
2. Chopped the pecans in a spice grinder until they were mostly crumb-like with a few chunky pieces
3. Drizzled the sauce on top of the chicken
My son and I are both allergic to tree nuts and peanuts; what would you suggest to replace the pecans?
During Passover use matzo crumbs or shredded coconut. During the year use breadcrumbs or cornflake crumbs or a combination. I also like to chop up pretzels and packaged French’s onions (crispy onions) and mix them all together.