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Today is January 16, 2021

Southern Pecan Chicken



6 to 8 boneless chicken breasts
Salt and pepper
2 eggs
2 tsp. Creole mustard
1/2 cup finely chopped pecans
1 cup plain bread crumbs
1/4 cup butter, divided
1/4 cup vegetable oil, divided

1/4 cup butter
1/2 cup coarsely chopped pecans
1 teaspoon lemon juice


Lay chicken breasts out on wax paper. Season with salt and pepper. In a small bowl, beat eggs with mustard. In another bowl, combine pecans and bread crumbs. Dip chicken in egg mixture, then coat with bread crumb mixture. Preheat oven to 350 F. In a large skillet over medium-high heat, melt 2 tablespoons butter and 2 tablespoons oil. Sauté half the chicken until golden brown on each side. Place in an ovenproof dish. Wipe out skillet, pouring off any drippings (so second batch will have a clean, fresh look after browning). Sauté the rest of the chicken in the remaining 2 tablespoons of butter and oil. Place in oven and bake for 15 minutes. Can substitute fish for the chicken for an equally good variation.

Sauce: Melt butter in a small saucepan over low heat. Stir in pecans and lemon juice. Serve over chicken. Serves 6 to 8.


From “Hall of Fame of Southern Recipes,” Quail Ridge Press

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