Monday, January 28, 2013
Today brings another entry for my 50 week challenge. Last week was Korean, and this week the theme was "Inspired by Music". I had a bit of a tough time with this one at first. All week I was stuck on making ice cream inspired by Taylor Swift but I knew I could do better. Then Michael Buble came on my Spotify mix and a light bulb came on over my head: Georgia on my Mind.
Yes, I know that Buble did not originally sing this, but that's the song that inspired the dish, so I'm sticking with it.
Anyway, here is my recipe for Pecan Crusted Chicken and Spicy Peach Sauce.
1 cup flour
1 cup crushed pecans
1/4 cup panko bread crumbs
Handful of parm cheese
1.5 lb hand trimmed chicken breast
1 can peaches, drained
1 teaspoon each - cinnamon, red pepper flakes, onion powder, garlic powder
1 tablespoon brown sugar
1 tablespoon butter
Lay three shallow dishes on your counter. Combine panko, pecans and cheese in one. Crack the egg in another, and add the flour to the third. It should look like this:
Dredge each cutlet in the flour, then the egg, then coat in bread crumb mixture. Lay it on a plate and repeat with the remaining cutlets.
Heat oil over medium until a little bit of water sizzles in the pan. Fry the cutlets two at a time so you don't crowd your pan about 3-4 minutes per side, depending on thickness.
When the chicken is done cooking, remove to a plate with a paper towel. Drain excess fat from the pan.
Puree the peaches, spices and brown sugar in a food processer until smooth. Add the mixture to the hot pan and let it heat through. Once heated, add the butter and stir to melt it.
To serve, either top the chicken with the sauce, or spoon onto the side.