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Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream
Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream

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We hope you got insight from reading it, now let’s go back to pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream recipe. You can cook pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream using 26 ingredients and 7 steps. Here is how you achieve it.

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

Dip chicken evenly in butter; dredge in pecan mixture. Place chicken on an aluminum foil-lined baking sheet. Transfer to a platter and sprinkle with the parsley. Transfer chicken and potatoes to platter, reserving drippings in roasting pan. Remove the sweet potatoes from the steaming basket and place in a blender or high speed food processor.

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