Chicken Filets with Pecan or Walnut Crust

Time

Prep 15 min · Cook 15 min · 30 min total

Difficulty

easy

1. 1

   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.

2. 2

   Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste.

3. 3

   Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess.

4. 4

   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.

5. 5

   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.

6. 6

   Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro. Serve with dipping sauce.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.