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Categories:
chicken breasts pecans breadcrumbs apricot soy sauce coconut oil lemon fresh ginger lemon wedges cilantro salt
Viewed: 41 - Published at: 6 years agoIngredients
- 4 chicken breasts, filets
- 1 cup pecans or 1 cup walnuts
- 1 cup panko breadcrumbs (japanese soft bread crumbs)
- 4 ounces apricot jam
- 1/4 cup light soy sauce
- 1/2 cup coconut oil
- 1 lemon, juice of
- 1 inch piece fresh ginger, grated
- 4 lemon wedges
- cilantro (to garnish)
- salt, chili flakes
Method
- Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate.
- Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.
- Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.
- Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary.
- Do not let the oil get too hot otherwise the nuts will turn bitter.
- In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through.
- Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro.
- Serve with dipping sauce. Enjoy!
