Chinkapin-Pecan Crusted Chicken
This unique dish pairs Allegheny chinkapins with crunchy pecans for a delightful crust on juicy chicken breasts. The earthy, slightly sweet flavor of the chinkapin enhances the rich profile of the pecans, creating an irresistible combination. Serve it with seasonal vegetables for an unforgettable meal that showcases the local bounty in every bite.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup roasted Allegheny chinkapins, finely chopped
- 1 cup pecans, finely chopped
- 1/2 cup plain breadcrumbs
- 2 large eggs, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a bowl, combine the chopped chinkapins, chopped pecans, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Mix thoroughly.
- 3.
Dip each chicken breast into the beaten eggs, allowing excess to drip off.
- 4.
Coat the chicken breasts in the chinkapin-pecan mixture, ensuring an even layer covers each piece.
- 5.
Heat olive oil in a large skillet over medium heat. Sear the coated chicken breasts for 3-4 minutes on each side until golden brown.
- 6.
Transfer the browned chicken to a baking dish and bake for 20 minutes or until cooked through (internal temperature of 165°F).
- 7.
Remove from the oven and let rest for a few minutes before serving.
