Pecan Crusted Chicken & Roasted Carrots with Feta & Parsley
This was one of the best dinners I have made in awhile! The roasted carrots were awesome, so I am thinking I can use this same recipe to make other veggie sides as well...like Broccoli! Adapted from Eating Well
Ingredients: ~4 boneless, skinless chicken breasts, (1-1 1/4 pounds), (I used 3 large) ~1/2 cup pecan halves or pieces ~1/4 cup plain dry breadcrumbs (I used Panko) ~1 1/2 teaspoons freshly grated orange zest (I used lime zest) ~1/2 teaspoon salt ~1/4 teaspoon ground chipotle pepper, (see Note) (I used Chili powder) ~1 large eggwhite ~2 tablespoons water ~2 tablespoon canola oil
Preparation: Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
Place pecans, breadcrumbs, orange zest (lime zest), salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
Pre-Heat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned on the outside, 2 to 4 minutes per side. Transfer to a baking sheet & cook in oven for 25-30 minutes.
Roasted Carrots with Feta & Parsley (adapted from Martha Stewart, March 2010)
Ingredients: ~1 pound carrots, sliced on the diagonal (I used baby carrots & sliced on diagnal) 1/4 inch thick ~1 tablespoon extra-virgin olive oil ~Kosher salt and freshly ground pepper ~Crumbled feta cheese (I used reduced fat or fat-free) ~Chopped flat-leaf parsley (I used curly parsley)
Directions: Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper. (I just placed the cut carrots on baking sheet and added olive oil, pepper & salt & mixed with hands) Scrape the carrots onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until tender and lightly browned in spots.
Transfer the carrots to a bowl. Add crumbled feta, and parsley, toss well and serve!
I am an all things fashion obsessed Newlywed...between cooking for my little hubby man, working, cleaning, working out, being with friends & fam, etc. I love to shop & find fabulous clothes, shoes, and jewelry!! I really think I should have been a stylist in another life, lol. All I want to do is shop & style other people as well as do make-up! I love my job, and I wish I didn't need to sleep, so I can do all the things I want to do...because there is simply just not enough time in the day to do everything!!