Ingredients
Veggies:
1 pound baby red potatoes, quartered
1 pound baby carrots
3 tablespoons olive oil or pecan oil
1 teaspoon salt
1/4 teaspoon black pepper
Pecan-Crusted Chicken:
2 boneless skinless chicken breasts (about 1 1/2 pounds)
1/2 tablespoon salt
1/4 teaspoon black pepper
1 cup raw pecan pieces
1/2 cup panko breadcrumbs
1 tablespoon dried thyme
1 tablespoon garlic powder
2 eggs
Fresh parsley, for garnish
Process:
- Preheat oven to 400 degrees F.
- For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper.
- For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper.
- In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste.
- In a separate bowl, beat the eggs.
- Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan.
- Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes.
- Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired.
Note: Some of the pecan pieces will fall off the chicken during baking, but they toast so nicely the last 5 minutes the vegetables are cooking and they are such a treat.
