Oven "Fried" Chicken Breasts with a Pecan Crust

prep time:: 20 min
total time:: 40 min

Makes 6 servings

This recipe comes from Emeril Lagasse. Carl and I were watching his “Chicken” show on the Food Channel and I tried each of the four recipes within the same week. This one is a keeper and can easily be modified, if desired.

ingredients

Chicken Breasts

2 teaspoons olive oil
4 ounces thick sliced bacon, cooked crisp, drained and crumbled
6 boneless skinless chicken breast halved, trimmed
6 ounces Roquefort cheese (blue cheese)
1 teaspoon Essence, recipe below
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup honey
3 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 1/2 cups finely crushed cornflakes (about 4 1/2 cups uncrushed)
2/3 cups finely chopped pecans

Emeril’s Essence Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

directions

1
Preheat the oven to 400°F. Cover a small baking sheet with aluminum foil and lightly oil the foil with olive oil. Set aside.
2
Working on a flat surface, cut a deep pocket into the middle of each chicken breast half, cutting into 1 side and leaving a 1/2-inch margin all around the remaining edges. Divide the cheese and crumbled bacon evenly among the cavities in the chicken breast halves. Season the chicken evenly on both sides with the Essence, salt and pepper.
3
In a small bowl, combine the honey, mustard and cayenne; stir well. In a shallow dish, combine the cornflakes and pecans; stir well. Brush both sides of each piece of chicken with the honey mixture, then dredge in the cornflake mixture. Place the chicken breasts on the prepared baking sheet and bake for 18 to 20 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately.

notes

If you don't like blue cheese, I'm sure you can substitute with any other type of cheese... and the bacon can certainly be ommitted (though it clearly adds a lot of flavor).

Source: Tami