Pecan Chicken

What is it about tender, juicy, succulent chicken encased in a crunchy coating?  Is it magic??

Whatever it is, it's damn good!!

Pecan Chicken
Recipe from Claire Robinson, with a little influence from Rachael Ray

4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup pecans
1/2 cup panko breadcrumbs
1/2 tsp nutmeg
Zest of 1 orange
1/3 cup canola oil
Salt and freshly ground black pepper

1.  Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.  Place the flattened chicken in a shallow bowl and add the buttermilk. Cover and marinate for at least 1 hour in the refrigerator.

No FP? Grocery stores carry ground nuts in the baking aisles.

2.  In a food processor, pulse pecans until finely ground (big chunks of pecans make for difficult coating; trust me). Transfer the pecans to a large rimmed dish and add the panko bread crumbs, nutmeg and orange zest. Mix to combine well.

No orange zest this time.  It's fine without but it's SO FREAKING AWESOME with.

3.  Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

No need for flour or eggs in this breading lineup!

4.  In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper.

I'd rather shallow fry than deep fry any day.

I absolutely love this with a tossed salad and some kind of starch: fresh bread, some kind of potato, rice, doesn't really matter.  The chicken is truly the star here!