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Pecan-Crusted Chicken
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Pecan-Crusted Chicken

Pecan-Crusted Chicken

with Bacon, Pea and Mushrooms and Rosemary Potatoes

Obtenez jusqu'à $140 de réduction
Allergènes:
Moutarde
•Pacanes
•Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

100 g

Tranches de bacon

350 g

Pomme de terre à chair jaune

2 cs

Moutarde de Dijon

(Contient Moutarde Peut contenir Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites, Blé)

2 cs

Sirop d'érable

1 pièce(s)

Branche de romarin

28 g

Pacanes

(Contient Pacanes)

½ tasse(s)

Chapelure panko

(Contient Blé)

113 g

Pois sucrés

113 g

Champignons

2 pièce(s)

Gousses d'ail

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Informations nutritionnelles

Énergie (kcal)810 kcal
Graisses30 g
dont saturés9 g
Glucides61 g
dont sucres6 g
Fibres7 g
Protéines56 g
Cholestérol155 mg
Sel760 mg
Gras Trans0 g
Potassium1750 mg
Calcium75 mg
Fer5.5 mg

Instructions

1
  • Strip a few rosemary leaves from stems, then finely chop 1/2 tbsp (dbl for 4 ppl).
  • Pat potatoes dry with paper towels.
  • Add potatoes, half the rosemary and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast on the top of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
2
  • Add maple syrup and Dijon to a small bowl.
  • Open one side of the package of pecans. Using a rolling pin or heavy-bottomed pot, crush pecans in their package until broken into small crumbs (or finely chop if you prefer).
  • Add pecans and panko to a shallow dish.
  • Set aside.
  • Trim peas.
  • Thinly slice mushrooms.
  • Peel, then mince or grate garlic.
3
  • Cut bacon into 1/2-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
  • Pat chicken dry with paper towels. Season with remaining rosemary, salt and pepper.
  • Coat all over with half the maple-Dijon sauce.
  • Working with one chicken breast at a time, press both sides into panko to coat completely.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
  • Transfer chicken to a baking sheet.
  • Bake in the middle of the oven until chicken is cooked through, 12-14 min.**
5
  • Add bacon to the pan (used in step 4).
  • Cook, flipping occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
  • Pour off all but 1 tbsp fat.
  • Add mushrooms and peas to the pan.
  • Cook, stirring occasionally, until softened, 4-5 min.
  • Add garlic.
  • Cook, stirring occasionally, until garlic is fragrant, 1-2 min. Season with salt and pepper.
6
  • Divide potatoes, veggies and chicken between plates.
  • Drizzle remaining maple-Dijon sauce over chicken.