Pecan Crusted Chicken with Strawberries and Goat Cheese
Pecan Crusted Chicken topped with a warm balsamic strawberry sauce and creamy goat cheese. A quick, healthy, and easy dinner that feels absolutely elegant!
Prep Time: 25mins
Cook Time: 50mins
Total Time: 1hr15mins
For the Pecan Chicken:
1/2cupPanko bread crumbs
1/4teaspooncoarse black pepper
4boneless skinless chicken breast halves - (4 ounces each)
For the Strawberries and Goat Cheese:
1teaspoonextra virgin olive oil
1 1/2cupsstrawberries - hulled and quartered (about 12 ounces)
Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silpat mat. Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
In a food processor, grind the pecans into fine crumbs. Place in a large, study ziptop bag and add in the bread crumbs, basil, salt, and pepper. Seal top and shake to combine.
Lightly pound the chicken breasts to an even thickness. They need not be very thin—just flatten the middle a bit so that the chicken will bake more evenly. Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts. Drizzle with olive oil, then bake until the juices run clear, 15 to 20 minutes.
While the chicken bakes, prepare the strawberry sauce. Heat olive oil in a small saucepan, then add strawberries, balsamic vinegar, basil, and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.
To serve: Top baked chicken with a spoonful of strawberry sauce, then crumble goat cheese over the top. Enjoy immediately.