Using a combination of recipes (one from the Winston-Salem Journal, and the other shared by Donna Whitley-Smith from the Harrisonburg Daily News-Herald), I made a remarkably fantastic set of pecan-crusted chicken breasts for a small gathering of Roediger House regulars. I experimented a bit and got the bourbon pan sauce ratcheted up a few notches and then served the meal with sides of broccoli crowns and mashed potatoes. It all turned out pretty awesome.
"Oven-Fried Chicken Breasts with Pecan Crust," by Virginia Willis. Published in the Winston-Salem Journal [online], April 21, 2010.
"Pecan-Crusted Chicken Breasts with Bourbon Pan Sauce," by Jim Romanoff. From the Associated Press and published in the Daily News-Herald [Harrisonburg, VA], December 29, 2010. Also found online.
Can also be found at the Seattle Times.
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