Pecan Crusted Oven Broiled Chicken Breasts Recipe

Hi, I’m Betty, welcome to Betty’s kitchen. Tonight we’re making the kind of crusted chicken breast broiled in the oven. So let’s get started. I’m going to need three mixtures and the first one is a liquid mixture there’s one well beaten egg right here and there is one cup of butter mil. Now I don’t keep butter milk in the refrigerator but I told you I got a previous a hint a quick deep and also in a previous recipe that you can use this package mix is 4 tablespoons to 1 cup of water and what you have works just like butter milk. So let’s put the butter milk 1 cup into 1 well beaten egg and then we’re finish with this.

That’s our first mixture, the next mixture is going to involve pecans and as you can see is fancy pecan pieces I have ground up, I have one cup of ground pecans, I’m going to put this in the Ziploc bag add to that I’m going to add that some has the blade then I will get that in out. To this I’m going to add some bread crumbs and by the way you don’t want to put the pecans then and this form they will not stick so you need ground pecans and you back ground pecans they would not be this finely ground so if you want in this finely ground you need to use your kitchen chopper.

We need some of the bread crumbs these are dried bread crumbs and I have 3 quarters of a cup which go along with the ground pecans for some spices I have salt, 1 ½ teaspoons of salt and I got 3 cup, 2 teaspoons of paprika and then black pepper this is just ground black pepper and we just put a dash it’s not even a measure of cup it’s a dash but you bake is good for you.

And then close this and shake this up a bit that is our 2nd mixture and let me just remove and the last mixture is just a flour so it’s not really mix but I need to have it separate from the others and I put ½ cup of flour and we separate all purpose put it into a zip like that and as well we’ll now mixing there but I’ve got together the three mixes that I need in order to make my pecan crush of chicken. So let’s get the chicken over here I have our chicken and I’ll show you what came up of that in terms of fat and grizzle and so on.

You’d want to use that so I put a half here are 4 pounds of fresh chicken, while broiling it on a pan like this it’ just the broiling pan but to save some more complaint up a covered of the bottom and the top which needs to lift in a grease gripped through. I have cut up holes. So that part will be twice. Also this has been sprayed I use Canola oil just to spray that just to spray that so our chicken will not stick and I’ll take one piece of chicken demonstrate that so you can see the process and then I’ll just get the rest of them ready for you. Here’s the piece of chicken nicely cleaned, put it in the flour shake the bag then mix that up then deep that in our mixture of egg and buttermilk and just deep that in and then you want to know that grilling a little bit.

So we’ll just so much have and that time to drain and while I’m doing that I will mix this a little more because I did that so I’m really punch is in the air that we don’t want to follow all in one place.

Now that goes in our bag I first drained the bit shake the bag and get a nice pecan crumbs and bread crumbs and spices dispersed and then put it on your broiler pan. So there it goes. I’ll be doing three more here and four here so there’ll be a total of eight of these. I’ll put that in the 350 degree oven and bake for about 30 minutes and I take 35 or 40 well check on occasionally and add it when it’s done.

The pecan crusted chicken is nice and brown and they look nice and brown gap and they’re be a lot of sizzling going on and I want to take this one thing that I forget earlier the last time it happens before you put this in into the oven is that you have some melted margarine or butter and then you just put that along the top just let it drizzle over all of that and that gives nice crustiness that we had started with the coating.

So I’m going to bring that out and put on the counter here and that should be a nice and done so I’m going to be transferring them to a nice serving platter, there’s the first one and we’ll just go ahead now I’ll give all this done and I’ll be back in a moment.

So we have our Southern Dinner all prepared, this is the baked sweet potato with a nice topping that I showed you the brown sugar butter topping and I’ll put a little bit more of that in and I love that and then I’m going to take one piece of the corn crusted chicken really nice very Southern, here are my Country style green beans put a few on that plate and I might as well put my muffin on here and I have a little bit of butter to go with my muffin and I’ll also have my glass of ice tea so I’m all ready to go and I do have some lot cover desserts from recent days, yesterday we did the Father’s day, ice cream pan and then I think maybe the day before that we did the pancake and I have topped it with some Swedish nut topping. So I hope you enjoy this meal.