Pecan Crusted Chicken with Banana Salsa
Elevate your dinner menu with this irresistible Pecan Crusted Chicken with Banana Salsa, a dish that artfully pairs a nutty, golden crust with a vibrant and sweet-tangy salsa. Perfectly seared and oven-baked chicken breasts are coated in a crunchy pecan-breadcrumb mixture seasoned with garlic and spices, ensuring every bite is packed with savory flavor. The star topping is a fresh banana salsa, where ripe bananas meet zesty lime juice, red onion, and a hint of cilantro for a tropical twist. A touch of honey and a kick of jalapeño complete this unique salsa, making it the ideal complement to the crispy chicken. Quick to prepare in just 40 minutes, this elegant yet approachable recipe is an outstanding choice for weeknight dinners or entertaining guests. Pair it with a light salad or roasted vegetables for a complete, flavor-packed meal that will impress every palate!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pecans
- 1 cup breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.25 cup vegetable oil
- 2 large ripe bananas
- 2 tablespoons lime juice
- 0.25 cup red onion, finely chopped
- 2 tablespoons cilantro, chopped
- 1 small jalapeño pepper, seeded and finely chopped
- 1 teaspoon honey
- 0.25 teaspoon salt (for salsa)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the pecan coating by placing the pecans and breadcrumbs in a food processor. Pulse until the mixture resembles coarse crumbs. Transfer to a shallow dish.
In another shallow dish, mix the flour, salt, black pepper, and garlic powder.
In a third shallow dish, beat the eggs until smooth.
Dredge each chicken breast in the flour mixture, shaking off the excess, then dip it into the beaten eggs, and finally coat it in the pecan-breadcrumb mixture. Press the coating lightly to adhere to the chicken.
Heat the vegetable oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Transfer the seared chicken to a baking sheet and finish cooking in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the banana salsa. Peel and dice the bananas into small cubes.
In a medium bowl, combine the diced bananas, lime juice, red onion, cilantro, jalapeño, honey, and salt. Mix gently to combine without mashing the bananas.
Once the chicken is cooked, let it rest for 5 minutes before serving.
Plate the chicken and top with a generous spoonful of banana salsa. Serve immediately and enjoy!
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.7 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 934 mg | 20% | |
*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.
