Pecan Chicken with Banana Salsa
Elevate your dinner game with this irresistible Pecan Chicken with Banana Salsa, a dish that perfectly balances savory and sweet flavors. Juicy chicken breasts are coated in a crunchy pecan and breadcrumb crust, then pan-seared and baked to golden perfection. The star of the show is the vibrant banana salsa, featuring ripe bananas, crisp red bell pepper, zesty lime juice, and fresh cilantro for a tropical twist that brightens every bite. This easy-to-make recipe comes together in under an hour and is perfect for a weeknight dinner or a special occasion. Serve it with your favorite sides for a meal that’s sure to impress both the palate and the eye.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup pecans
- 0.5 cup breadcrumbs
- 0.25 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium bananas
- 0.5 red bell pepper
- 2 tablespoons fresh cilantro
- 0.25 cup red onion
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a food processor, pulse the pecans until they are finely chopped but not powdered. Mix the chopped pecans with breadcrumbs in a shallow dish.
In another shallow dish, whisk together the flour, salt, and black pepper.
In a separate bowl, beat the eggs with milk until smooth.
Lightly coat each chicken breast in the flour mixture, then dip into the egg mixture, and finally coat with the pecan and breadcrumb mixture. Press gently to ensure an even coating.
Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer the chicken to the prepared baking sheet.
Bake the chicken in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the banana salsa. Dice the bananas, red bell pepper, and red onion into small pieces and combine them in a medium bowl.
Chop the fresh cilantro and add it to the bowl. Stir in lime juice, honey, and a pinch of salt. Mix gently to combine, being careful not to mash the bananas.
Once the chicken is done, let it rest for 5 minutes before serving. Plate the pecan chicken and top each piece with a generous spoonful of banana salsa. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 49.0 g | ||
| Protein | 251.2 g | 502% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
