Simple Way to Make Ultimate Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream
by Flora Watkins
Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream using 26 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
Make ready 2 boneless skinless chicken breast halves
Take Dipping Mixture
Make ready 2 egg whites
Get 1 juice of 1 lemon
Get 2 tsp cornstarch
Take Crusting Mixture
Get 1 cup coarse dry breadcrumbs
Take 1 tbsp chopped fresh flat leaf parsley
Get 1 tsp kosher salt
Take 1/4 tsp black pepper
Take 1 zest of 1 lemon
Get 3/4 cup finely chopped pecans
Make ready 1/2 tsp dried oregano
Take 1/2 tsp dried thyme
Prepare 1/2 tsp paprika
Take 1/4 tsp cayenne pepper
Make ready Baked sweet potatoes with maple-jalapeno sour cream
Take 4 sweet potatoes, scrubbed & dried
Make ready 1/2 cup sour cream or plain yogurt
Get 1 tbsp pure maple syrup
Make ready 2 tsp jalapeno, seeded, minced
Make ready 1 tsp fresh lime juice
Make ready 1 salt, to taste
Prepare 1 tabasco, to taste
Make ready 1 crumbled bacon
Take 1 sliced scallions
Steps to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
Preheat oven to 450°
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.
Whisk egg whites, cornstarch & lemon juice in shallow dish for dipping mixture.
Add pecans, herbs & spices to the crusting mixture.
Dip & crust chicken, then air-dry on rack 20-30 minutes.
Saute chicken in olive oil until golden, about 3 minutes.
Flip chicken, then transfer to oven. Roast 8-10 minutes or until cooked through.
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