Another weekend has come and gone. A great one it was, too. Filled with cross country meets, birthday parties, pumpkin patches, and great food! It was my brother-in-law’s and sister-in-law’s birthday on Friday, so we went to their party, which was a great time with the family. On Saturday, we all went to Shaw Farms on the east side of Cincinnati, and everyone picked out a pumpkin to bring home. It is a Berling family tradition to go on this weekend. My husband’s Aunt Kathy would always take her nieces and nephews there and let them get any pumpkin they wanted as long as they could carry it to the register. After being out in the chilly October air all day, we went home and had a smorgasbord of vegetable soup, grilled cheese, and Cincinnati chili. It was terrific way to warm up!
The next day, I made dinner for everyone. I made pecan crusted chicken, smashed red skin potatoes, and roasted vegetables. Dinner turned out better than I expected it to. The chicken was pretty easy once I figured out how I was going to make it. Start by trimming some chicken breasts and cutting them into smaller pieces, like the size of chicken tenders. After that, grind up the pecans into small pieces. You don’t want them finely ground. Mix the ground pecans with bread crumbs in a small bowl, and set that aside. Then melt some butter in a small bowl and set that aside, too. Set up an assembly line with chicken, butter, and pecan mixture and started preparing the chicken. Dip a piece of chicken into the butter, and then put it into the pecan mixture. Make sure all sides are coated with the pecans, and you may need to pat the crumbs on there so they stay. Continue doing that until all the chicken is done. Then you can either bake these at 350°F for about 40 minutes, or sauté in a skillet for about 5 minutes on each side. Since I didn’t want to wait that long for the chicken to get done, I decided to sauté the chicken last night. I put some oil in a skillet and turned it up to medium heat. I cooked the chicken like I mentioned above, and then moved to a plate, and served immediately.
Hope you like them! Let me know what you think!
Pecan Crusted Chicken
- 1 lb. chicken breasts
- ½ c. pecans
- ½ c. bread crumbs
- c. butter
Trim chicken breasts and cut into smaller pieces. Place pecans in a food processor and grind into small pieces, but not fine. Mix ground pecans with bread crumbs in a small bowl and set aside. Melt the butter in small bowl. Start an assembly line with the chicken, melted butter and pecan mixture. Take a piece of chicken and dip it in the butter, and then into the pecan mixture. Pat pecans onto chicken to make they stay on, and then repeat with remaining chicken. Heat skillet with a tablespoon or so of oil over medium heat. Cook chicken on each side for about 5 minutes. Serve immediately.