pecan-crusted-chicken

Pecan-Crusted Chicken with Homestyle Applesauce

by Dr. Kellyann
Table of Contents

    This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann’s Bone Broth Cookbook.

    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Yield: 4 servings
    • Portions: 1 protein, 1/2 fat, 1 fruit

    Elevate your chicken breast with a crunchy nut crust. Chunky cinnamon-spiced applesauce makes a sweet side for this Pecan-Crusted Chicken with Homestyle Applesauce

    For the applesauce:

    • 2 apples, such as McIntosh or Golden Delicious peeled (or leave on the peels for extra fiber), cored, and cut into 1/2-to 1-inch chunks.
    • Pinch of ground cinnamon

    For the chicken:

    • 1 pound boneless, skinless chicken breasts
    • 1 teaspoon Celtic or pink Himalayan salt
    • 1 teaspoon freshly ground black pepper
    • 1 large egg
    • 1/2 cup ground or very finely chopped pecans
    • 2 tablespoons olive or coconut oil

    For the applesauce: In a medium saucepan, combine the apples, 2 tablespoons water, and the cinnamon. Cover and cook over medium-low heat until the apples are very tender, about 25 minutes. Stir to smash the apples into a chunky sauce. Cover and set aside to keep warm. Stir before using.

    For the chicken: Cut each breast crosswise into thirds. Place the pieces between 2 sheets of plastic wrap or in a zip-top plastic bag and pound with a meat mallet or heavy skillet until an even 1/2 inch thick. Season the pieces with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Set aside.

    In a shallow bowl or pie plate, lightly beat the egg with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a separate bowl, combine the pecans and the remaining 1/4 teaspoon each salt and pepper.

    Dip each cutlet into the egg mixture, evenly coating both sides and allowing excess egg to drop off. Dredge in the pecan mixture, pressing lightly to coat both sides.

    In a skillet, heat 1 tablespoon of the oil over medium heat. Add half the chicken and cook until deep golden on both sides and no longer pink, about 5 minutes per side. Wipe out the pan and repeat with the remaining oil and chicken.

    Serve with the warm applesauce.

    Enjoy!

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.