March 28, 2025

Hello Foodie Friends

We all love versatile recipes and many of us also love chicken breast too, the queen of versatile proteins too. Serve this as a main dish with a green salad and a side of pasta or on thick toast with lettuce and tomato...even chopped up and added to salad! Either way you'll be enjoying this BAKED PECAN CHICKEN BREASTS dish.

Ever have trouble when it comes to grilling chicken? Take a peek below for some great tips in here today too you can't go wrong.

Enjoy!
Marzee
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BAKED PECAN CHICKEN BREASTS

INGREDIENTS:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh

DIRECTIONS:
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten edds, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.

Yield: 6 Servings

MARZEE's CORNER

TIPS FOR GETTIN GRILLIN'

Try some fast, easy, new recipes that make your favorite
grilled chicken even better.

* Coat the cooking grate lightly with vegetable spray to keep the chicken from sticking. Prepare the fire 1/2 hour before grilling.

* Add flavor through aromatic wood chips like hickory, mesquite or fruitwood.

* The grill will be ready when the charcoal is about 80 percent ashy-gray. Cook chicken over a medium-hot fire. You should be able to hold your hand a few inches above the coals for 3 to 4 seconds.

* Turn chicken every 5 minutes to insure even cooking and doneness.

* Cook chicken until the juices run clear. The white meat should reach an internal temperature of 170-175 degrees. Dark meat should reach an internal temperature of 180-185 degrees on a meat thermometer.

* Use tongs instead of a fork to turn the chicken. This will prevent loss of juices.

* Skin on a whole chicken or parts helps prevent drying and toughening. You can pull the skin off after the chicken is cooked, if desired.