Pecan-Crusted Chicken Breast (FREEZER MEAL)

I'm on the lookout now for recipes use chicken breasts, because I get a lot of emails wanting new ways to cook them. This recipe is super easy and delish!

Pecan-Crusted Chicken Breasts with Dijon Cream Sauce


3/4 cup pecans 
2 tablespoons cornstarch 
2 tablespoons minced fresh parsley 
3/4 teaspoon dried thyme
1/2 teaspoon salt 
1/4 teaspoon ground mustard 
1/4 teaspoon cayenne pepper
4-6 boneless skinless chicken breasts
Melted butter 
1/2 cup sour cream
2 Tbs Dijon mustard
1/2 tsp sugar
Pinch of salt

To assemble: 

In a blender or food processor. Blend the pecans, cornstarch, parsley, thyme, salt, ground mustard, and cayenne. Set aside in a bowl.

Take a raw breast, dip in the butter then into the pecan crumb mixture. Make sure the whole breast is coated with crumbs.

Lay the coated chicken breast on a piece of saran wrap and wrap it up tight. Place breaded, wrapped, chicken breast in a labeled Ziploc bag. Continue until all the breasts are done. (You may need to double the pecan crumb mixture if you have several breasts to do). Freeze.

To reheat:

Unwrap desired number of chicken breasts and place on a baking sheet. Put baking sheet in the fridge and allow the breasts to thaw.

When completely thawed, bake at 375 degrees for 20-25 minutes until brown (internal temp should read 170 degrees).

(If you plan on baking them straight from the freezer (not thawed), up the baking time to 35-40 minutes).

To make the sauce:

Whisk together the sour cream, Dijon mustard,  sugar, and pinch of salt. Serve chicken breast on a bed of sauce. 



Anonymous said…
if you dont have fresh parsley can you use the dried parsley flakes if so how much do you use?
BForkner said…
I've always made this using dried parsley, and usually do the full 2 Tbls. We love it!

We also serve it on top of romaine lettuce, with craisins, mandarin oranges, feta cheese and balsamic dressing. So yummy. Definitely a go-to recipe!
I can’t wait to try these. They look heavenly!

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