Monday, June 16, 2014

Pecan Crusted Chicken with Strawberries and Goat Cheese


Pecan Crusted Chicken with Strawberries and Goat Cheese!
Oh my!  When I saw this on The Law Student's Wife, I knew I needed to give it a try.  I can't thank her enough because it is soooo good!  Make sure you check out her blog, because she has other fabulous ideas and this one is for sure a keeper.

For the Pecan Chicken
2 large eggs
1 cup pecan halved
1/2 cup Panko bread crumbs
1 tsp basil
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
2 Tbsp olive oil
2 boneless, skinless chicken breast halves, cut in half lengthwise and crosswise to make 8 smaller, thinner chicken breast

For the Strawberries and Goat Cheese
1 tsp olive oil
1 1/2 cups chopped strawberries
2 Tbsp balsamic vinegar
1/4 teaspoon dried basil
a dash of salt
4 ounces goat cheese

Preheat the oven to 400 degrees. Grease a heavy duty 9 x 13 pan.

Lightly beat the eggs in a shallow bowl and set aside.

In a mini chopper, grind the pecans into fine crumbs. In a large bowl, add in the finely ground pecans, Panko bread crumbs, basil, salt, and pepper.

Dip each chicken piece in the beaten eggs, then dredge through the pecan mixture. Press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking pan. Drizzle with olive oil, then bake for about 15 to 20 minutes.

While the chicken bakes, prepare the strawberry sauce. Heat olive oil in a small saucepan, then add strawberries, balsamic vinegar, basil, and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.

To serve: Top baked chicken with a spoonful of strawberry sauce, then crumble goat cheese over the top. 

Serve the pecan crusted chicken with strawberries and goat cheese over a bed of mixed greens.  I so love this combination:  pecans, strawberries and goat cheese!

Thanks so much to The Law Student's Wife!  Her recipe was a HUGE hit with my family!

Celebrate the little things that make life sweet,


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