A True Taste of the South- Our Pecan Chicken

Often while visiting patients or chatting with customers in the cafe,  one particular food item is often mentioned . Our Pecan Chicken.

 Is it the dish that we are most known for? I don’t know,  but what I am sure of is, it is something we  as a team are very proud of. The toasted pecan crust, the succulent and juicy chicken breast, and the sweet and savory sauce with a hint of maple syrup all work as a team,in efforts to make your mouth happy.Below is the recipe. this is the exact same way we cook it in the kitchen here for all of our patients and cafe customers. I’ve included some pictures, so it will be just as easy for you to prepare.

Pecan Crusted Chicken- (6 portions)

  • 6 ea       Boneless, Skinless chicken breasts
  • 3 ea       whole eggs
  • 3 oz       all purpose flour
  • 4 oz       Japanese style breadcrumbs (panko)
  • 1/2 tsp  Salt
  • 1 cup      finely chopped pecans

for the sauce

  • 2 cup      chicken stock
  • 2 T          Lime Juice
  • 1/4 cup  light brown sugar
  • 1/2 oz     soy sauce
  • 2 T           corn starch
  • 1/2 cup    maple syrup

Now, the first thing you want to do is set up your breading station.  Mix the eggs, and place them in a bowl, place the flour in a bowl, then mix breadcrumbs, salt, and pecans together, and place in a third bowl.

First, dredge your chicken breast in the flour as shown below. Make sure to shake off any excess flour.

 Second, dip the chicken into the eggwash. This step is crucial because it will help the final breading adhere to the chicken.

Thirdly, dredge the chicken in the pecan and breadcrumb mixture. Shake off any excess breading.

The final outcome should look like this.

Now, it’s finally time to have some fun, and start cooking. Heat a  non stick saute pan at medium high heat. Add enough canola oil to lightly coat the bottom of the pan. When oil is hot, saute chicken on both sides until a golden brown color is achieved. At this point,place chicken in preheated oven (350) until chicken reaches internal temperature of 165. This should take about ten minutes.

As for the sauce, simply combine all ingredients into a small sauce pot. Bring to a boil, stirring vigorously at the beginning to ensure all ingredients are well incorporated. Once your sauce boils, it is ready to pour over your chicken and enjoy!









About Chef Ryan CEC

I'm the Executive Chef for Rex Healthcare's Culinary & Nutritional Services team in Raleigh, NC. We are doing some amazing things. We are changing the perception of "Hospital Food"- one meal at a time.
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