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Receta Pecan Crusted Chicken
by Global Cookbook

Pecan Crusted Chicken
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Ingredientes

  • 4 lrg Boneless, skinless chicken
  • 8 tsp Dijon-style mustard
  • 1 c. Finely grnd pecans*
  • 1 c. Fresh bread crumbs**
  • 2 Tbsp. Vegetable oil
  • 2 lb Sweet potatoes, peeled and cut into 1-inch dice
  • 2 Tbsp. Butter
  • 3/4 c. Plain low-fat yogurt
  •     Salt and freshly grnd black pepper
  • 1/2 c. Finely diced banana
  • 1/2 c. Finely diced red bell pepper
  • 1/2 c. Finely diced yellow bell pepper
  • 1 Tbsp. Minced fresh cilantro
  • 1 Tbsp. Chopped jalapeno pepper, (1 to 2)
  •     Juice of 1 lime

Direcciones

  1. Aaa* To grind the nuts, put them in a food processor and pulse them till finely grnd; don't overdo this step or possibly the nuts will turn oily and pasty.
  2. To make the bread crumbs tear 4 slices of packaged white bread and pulse them in a food processor till crumbed.
  3. 1.TO COOK THE CHICKEN: Preheat the oven to 375 F. Brush each side of the chicken with 1 tsp. of mustard. Combine the pecans and bread crumbs and press this mix onto both sides of the chicken. In a 10-inch skillet, heat the vegetable oil and saute/fry for 1 minute on each side. Transfer the chicken to a baking pan and bake for 30 min or possibly till done.
  4. 2.TO MAKE THE SWEET POTATO PUREE: While the chicken is cooking, boil the sweet potatoes, in water to cover for about 20 min or possibly till tender.
  5. Drain the sweet potatoes and mash them together with the butter and yogurt.
  6. Season with salt and pepper to taste.
  7. 3.TO MAKE THE SALSA: Combine the banana with the red and yellow peppers, cilantro, jalapeno pepper, lime juice, and salt and pepper to taste.
  8. 4.TO SERVE THE CHICKEN: Mound the sweet potatoes in the center of each plate, place the chicken on the potatoes and garnish with the salsa.
  9. NOTES :