Pecan Crusted Chicken with Strawberry Chipotle Salsa
Prep time
Cook time
Total time
Recipe type: Main Dishes
Serves: 6 servings
  • ½ cup finely diced red onion
  • 1 Tb coconut oil
  • 1 cup diced Florida strawberries
  • 1 Tb minced chipotle pepper in adobo sauce (seeds removed)
  • 1 tsp honey
  • ¼ tsp salt
  • 1 c finely chopped pecans (pulse them in a food processor)
  • ¾ c Panko bread crumbs
  • 6 chicken breast cutlets (1/2 inch thick)
  • 1 tsp salt
  • 1 tsp black pepper
  • ⅔ cup plain Greek yogurt
  • 2 Tb butter (more if needed)
  • 2 Tb extra virgin olive oil (more if needed)
  1. To begin, you’ll saute the red onion in a skillet with the coconut oil. When they are just tender, toss in the diced strawberries and a minced chipotle pepper. Stir these together and let them cook for about 4 minutes or until slightly softened. Stir in the honey and ¼ teaspoon of salt. Remove it from the heat and set this aside for now.
  2. Lightly salt & pepper each side of the chicken cutlets and set them aside for a moment.
  3. In a dish, combine the finely chopped pecans and the Panko bread crumbs. Stir them together and set it aside.
  4. Place the chicken cutlets in a large zip-lock bag, and pour in the yogurt. Close the bag and give it a shake to thoroughly coat the chicken with the yogurt.
  5. Remove the chicken fillets from the bag and dredge them in the breading mixture, coating both sides.
  6. In two large non-stick skillets, heat a tablespoon each of butter and extra virgin olive in each skillet over medium high heat.
  7. Cook the chicken until it is golden brown on each side and cooked through, about 5 minutes per side. Add additional butter & oil if needed.
  8. Serve the chicken topped with your wonderful strawberry chipotle salsa.
  9. Enjoy!
Recipe by Cosmopolitan Cornbread at