How’s everyone’s week going so far? I now have 5 work days left of the school year! Can you feel my excitement?
I’m back this evening with another easy recipe. It’s based off of Emeril Lagasse’s recipe for Pecan Crusted Chicken. It’s basically the same recipe, except I cut down on the measurements for all the spices.
You start out with chicken tenderloins, pecans, and eggs.
I put the pecans into a mini food processor to chop them up nice and fine and mix in the spices and some breadcrumbs. The spices consist of: paprika, salt, garlic powder, onion powder, cayenne pepper, dried leaf oregano, and thyme. So many spices! I dip the chicken into the egg (which I also added some salt and pepper to) and then coat both sides of the tenderloins with the dry mixture. After a few pieces of chicken, your fingers are going to have a thick coating stuck to them, but it’s a small price to pay for such an easy recipe.