Creole Pecan Chicken Breasts


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Chicken breasts are coated with Creole mustard and cooked in a crunchy pecan breading.

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  • 4 boneless, skinless chicken breasts
  • 1 C. flour
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 egg whites, beaten until frothy
  • 6 Tbs. Creole mustard, divided
  • 1 C. finely ground pecans
  • 1 C. fresh bread crumbs
  • 1/4 C. vegetable oil
  • 1/2 C. skimmed evaporated milk
  • toasted pecan halves

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Combine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 Tbs. mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating adheres to both sides. Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness. Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves.

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