Pecan Crusted Chicken with Strawberry Chipotle Salsa
Servings: 6 servings
Ingredients
- ½ c finely diced red onion
- 1 Tb coconut oil
- 1 c diced Florida strawberries
- 1 Tb minced chipotle pepper in adobo sauce seeds removed
- 1 teaspoon honey
- ¼ teaspoon 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 teaspoon salt
- 1 teaspoon black pepper
- ⅔ c plain Greek yogurt
- 2 Tb butter more if needed
- 2 Tb extra virgin olive oil more if needed
Instructions
- To begin, you’ll sauté 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 1/4 teaspoon of salt. Remove it from the heat and set this aside for now.
- Lightly salt & pepper each side of the chicken cutlets and set them aside for a moment.
- In a dish, combine the finely chopped pecans and the panko bread crumbs. Stir them together and set it aside.
- 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.
- Remove the chicken fillets from the bag and dredge them in the breading mixture, coating both sides.
- In two large non-stick skillets, heat a tablespoon each of butter and extra virgin olive in each skillet over medium high heat.
- 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.
- Serve the chicken topped with your wonderful strawberry chipotle salsa.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/pecan-crusted-chicken/Nutrition
Serving: 1c | Calories: 487kcal | Carbohydrates: 19g | Protein: 40g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 102mg | Sodium: 708mg | Fiber: 3g | Sugar: 6g
