A delightful twist on a classic chicken dish, featuring a crunchy pecan crust.
Preheat your oven to 425°F (220°C) and prepare a baking sheet with a wire rack on top.
Using a wire rack ensures even cooking and prevents the chicken from becoming soggy.
In a mixing bowl, combine the chopped pecans, salt, and pepper.
Chop the pecans finely for better adherence to the chicken.
Place the flour on a piece of wax paper and whisk the egg in a separate bowl.
Whisk the egg thoroughly to ensure an even coating.
Coat each chicken breast in flour, then dip into the whisked egg, and finally press into the pecan mixture to coat evenly.
Press the pecan mixture firmly onto the chicken for a better crust.
Place the coated chicken breasts on the prepared wire rack and bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken hot with your favorite sides, such as roasted vegetables or a fresh salad.
Garnish with fresh parsley or a lemon wedge for added flavor and presentation.
