Recipe of Speedy Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream
by Dollie Steele
Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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To begin with this particular recipe, we must prepare a few components. You can have pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream using 26 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
Take 2 boneless skinless chicken breast halves
Prepare Dipping Mixture
Take 2 egg whites
Prepare 1 juice of 1 lemon
Prepare 2 tsp cornstarch
Prepare Crusting Mixture
Prepare 1 cup coarse dry breadcrumbs
Take 1 tbsp chopped fresh flat leaf parsley
Take 1 tsp kosher salt
Make ready 1/4 tsp black pepper
Take 1 zest of 1 lemon
Prepare 3/4 cup finely chopped pecans
Prepare 1/2 tsp dried oregano
Get 1/2 tsp dried thyme
Make ready 1/2 tsp paprika
Prepare 1/4 tsp cayenne pepper
Take Baked sweet potatoes with maple-jalapeno sour cream
Make ready 4 sweet potatoes, scrubbed & dried
Take 1/2 cup sour cream or plain yogurt
Make ready 1 tbsp pure maple syrup
Prepare 2 tsp jalapeno, seeded, minced
Prepare 1 tsp fresh lime juice
Prepare 1 salt, to taste
Make ready 1 tabasco, to taste
Prepare 1 crumbled bacon
Make ready 1 sliced scallions
Instructions to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
Preheat oven to 450°
Prep chicken breasts by halving & pounding. Meanwhile, rub scrubbed, dried sweet potatoes with oil & salt. Bake in oven directly on rack for 40-45 minutes or until soft when pierced. Combine all topping ingredients & chill.
Whisk egg whites, cornstarch & lemon juice in shallow dish for dipping mixture.
Add pecans, herbs & spices to the crusting mixture.
Dip & crust chicken, then air-dry on rack 20-30 minutes.
Saute chicken in olive oil until golden, about 3 minutes.
Flip chicken, then transfer to oven. Roast 8-10 minutes or until cooked through.
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