I have combined several pecan chicken dishes to make what I think is the best! This is an easy recipe for a weeknight meal, or nice enough for entertaining. Serve with roasted acorn squash for a winter comfort meal. The grapes make a beautiful presentation, so try it!

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

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  • Whisk buttermilk and egg together in a shallow bowl.

  • Combine flour, ground pecans, sesame seeds, paprika, salt, and black pepper in a deep dish.

  • Dip each chicken breast in the buttermilk mixture and transfer to the flour mixture; turn to coat.

  • Arrange coated chicken in the baking pan. Drizzle melted butter on top. Sprinkle pecan halves over chicken.

  • Bake in the preheated oven until coating is golden, about 30 minutes. Scatter red grapes and green grapes into the baking pan. Continue baking until an instant-read thermometer inserted into the center of the chicken reads 165 degrees F (74 degrees C), about 30 minutes more.

Cook's Note:

If you don't have buttermilk on hand, try using 1/2 cup milk mixed with 1 teaspoon of vinegar.

Nutrition Facts

757 calories; protein 98.2g; carbohydrates 16.3g; fat 31.5g; cholesterol 313.5mg; sodium 519.4mg. Full Nutrition
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