It wasn't until I hit the protein section of the grocery store that I decided that I would make the panko and pecan crusted chicken and serve it with a garlic butter rice and carrots as the vegetable. Totally going against my own rules (and only for the fact I had no rice and no chicken broth), I picked up an on sale a box of garlic butter rice mix.
The three large boneless skinless chicken breasts I purchased are really enough to feed 6 people. The chicken cost $4.99 and the rice mix $1.59. Carrots, which I had already; the spices and butter and mayonnaise for this recipe cost $2.34. $8.92 for the whole dinner for 6 people is $1.48 per person. That's definitely an inexpensive, cooking on a budget meal.
- 3 boneless skinless chicken breast halves
- 2/3 cup whole pecans
- 2 cups Panko bread crumbs
- 1 tsp. kosher salt (plus)
- 2 tsp. granulated garlic (plus)
- 1/2 tsp. black pepper (plus)
- mayonnaise or sour cream
- olive oil
Let's get started with the preparation:
First things, first:
Be sure to wash and thoroughly dry your chicken.
Remove any remaining tendons that your grocery store butchers left on.
Liberally season both sides of the chicken breasts with salt (I used kosher salt), black pepper and some granulated garlic.
Put some mayonnaise in a small dish and using a spatula, spread some good mayonnaise on both sides of the chicken. This will act as the binder for the pecan and panko breading. You could also use an egg and milk mixture for the binder if you do not want to use mayonnaise or sour cream.
I am serving the chicken with fresh carrots and rice to round out the dinner.
NOTES: The breading mixture used in this recipe would work well with a nice flaky white fish like flounder, sole or grouper or cod.