This morning Dan and I, had to go back for YET ANOTHER session of soccer referee training. This time we were on the field practicing mechanics. When we got home, we took a quick break for lunch and the went to the gym to work on our lattisimus.
Thinking about all the chicken in my fridge and what I could do with it, I decided upon pecans. It seemed like a really good idea to make nuggets rather than breast halves. That way there was greater tasty coating to chicken ratio. (Very similar to my other dish: Parmesan Chicken). It ended up taking a long time to dredge all the chicken. Mostly due to the fact that I didn’t make enough pecan mixture to start. (The potential for something was there with the ingredients) Overall, it’s not my greatest, but you live you learn.
This one is a Rob’s Gotta Eat original…sorta.
Serving Size: 5 Men
Total Prep/Cook time: 45 min
- 5 FAT boneless breasts, cut into nuggets
- 2 eggs, beaten
- 1/4 cup milk
- At least 1/2 cup of pecans, chopped
- 1/2 cup flour
- 3-4 tbsp white sugar
- touch of cinnamon
Whisk the ingredients and set aside. In a large bowl, mix dry ingredients. Now, we have another two pan operation to do here! Get two large pans going on medium heat (5-6). Dredge your nuggets through the wet then dry ingredients and place them in the pan. (In the picture you can see my line up) Cook for about 6-7 minutes each side. ( The goal here is to cook the chicken without burning the pecans. I wasn’t too successful in this aspect. )
Served with croissants.
Average Cost per Person:~$3