Boulevard Inn Pecan Chicken With Cajun Remoulade
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Serves/Makes: 6
Ready in: < 30 minutes
- 1 1/2 cup flour (more as needed to coat chicken breasts)
- 6 boneless, skinless chicken breast halves
- 1 egg
- 1 cup milk
- 1 cup crushed pecans
- 1 cup plain, fresh bread crumbs
- 3 tablespoons butter (more as needed to saute chicken breasts)
- 1 cup mayonnaise
- 1 cup salad dressing
- 3/4 teaspoon Cajun spice (or to taste)
- 2 teaspoons Durkee dressing
- 1 tablespoon frozen pineapple juice concentrate
- 1 rib celery, finely chopped
- 1 cup sour cream
Preheat oven to 350 degrees F. Lightly flour chicken breasts. Combine egg and milk in shallow bowl and mix well. Combine pecans and bread crumbs in another bowl. Dip floured chicken breasts into egg/milk mixture, then dredge in pecan mixture. In large saute pan, heat butter. Add chicken breasts and cook until golden brown, about 1 1/2 minutes on each side. If you do not have a large pan, cook chicken in batches. Transfer to baking pan and finish cooking in preheated oven; 10 minutes or until cooked through. To make Cajun remoulade sauce: Combine mayonnaise, salad dressing, Cajun spice, Durkee dressing, pineapple juice concentrate, celery and sour cream. Mix well. Serve chicken topped with Cajun remoulade sauce to taste.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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