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Today is January 27, 2022

Honey Pecan Crusted Chicken



3-4 boneless, skinless chicken breasts
1/2 cup finely chopped pecans
1/2 cup all-purpose flour
Salt, pepper to taste
1 egg, well beaten
1/4 cup water
1/4 cup fresh honey
1 cup olive oil


Place chicken breasts between two layers of waxed paper, and pound out each breast to an even thickness. Combine pecans, flour, salt and pepper. In a separate bowl, combine egg and water. Dredge chicken in pecan mixture and then dip into egg wash. Dredge chicken again in pecan mixture. Shake to remove excess flour. Pan fry in a small amount of olive oil until golden brown on each side. Store covered to keep warm until ready to serve. Drizzle with honey while hot and serve warm.


from “Feeding the Flock II,” Saint Barnabas Anglican Church, Picayune

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