Good afternoon here we will give you a recipe pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream which is delicious The way making it is very easy. You just need to be careful to get results from pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream which has aroma and taste that able evoke our tastes.

So that the result of pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream delicious as long as you know the tricks and how to make this dish can be serving very special.

Ingredients and seasonings used for prepare

1. Prepare 2 boneless skinless chicken breast halves
2. Use Dipping Mixture
3. Take 2 egg whites
4. Use 1 juice of 1 lemon
5. Prepare 2 tsp cornstarch
6. Prepare Crusting Mixture
7. Prepare 1 cup coarse dry breadcrumbs
8. Prepare 1 tbsp chopped fresh flat leaf parsley
9. Take 1 tsp kosher salt
10. Prepare 1/4 tsp black pepper
11. Prepare 1 zest of 1 lemon
12. Prepare 3/4 cup finely chopped pecans
13. Prepare 1/2 tsp dried oregano
14. Prepare 1/2 tsp dried thyme
15. Prepare 1/2 tsp paprika
16. Prepare 1/4 tsp cayenne pepper
17. Prepare Baked sweet potatoes with maple-jalapeno sour cream
18. Use 4 sweet potatoes, scrubbed & dried
19. Use 1/2 cup sour cream or plain yogurt
20. Take 1 tbsp pure maple syrup
21. Use 2 tsp jalapeno, seeded, minced
22. Prepare 1 tsp fresh lime juice
23. Use 1 salt, to taste
24. Prepare 1 tabasco, to taste
25. Prepare 1 crumbled bacon
26. Prepare 1 sliced scallions

Remove the dish and set it aside. Add the pecan meal, flour, paprika, salt, and pepper to a shallow dish and whisk or stir with a fork to combine. In a small bowl, mix the eggs with the milk. Check to make sure pecans don't burn.

How to make:process Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:

1. Preheat oven to 450°
2. 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.
3. Whisk egg whites, cornstarch & lemon juice in shallow dish for dipping mixture.
4. Add pecans, herbs & spices to the crusting mixture.
5. Dip & crust chicken, then air-dry on rack 20-30 minutes.
6. Saute chicken in olive oil until golden, about 3 minutes.
7. Flip chicken, then transfer to oven. Roast 8-10 minutes or until cooked through.
8. Done and ready to serve!

In a food processor, pulse pecans, rosemary, and dried spices until they are a finely ground texture. Be careful not to over pulse (see photo for guidance on texture) Set mixture aside in a bowl. In a separate bowl whisk together egg and milk. Take chicken breasts + coat in egg mixture, then immediately coat in pecan crust mixture. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.

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