Friday, September 7, 2012

Pecan-Crusted Chicken Thighs

'Pecan-Crusted Chicken Thighs'
Source: Adapted from Better Homes and Gardens


1 pound boneless, skinless chicken thighs
1 egg
1/3 cup finely chopped pecans
1/3 cup crushed saltine or wheat crackers
1/4 teaspoon nutmeg
1 tablespoon olive oil


1. Pound chicken to slightly flatten; sprinkle with salt and pepper.

2. In shallow dish beat egg. In a second dish combine pecans, crackers, and nutmeg. Dip chicken first into the egg then into the nut mixture, pressing to coat.

3. Heat olive oil in a large skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp.

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