Pecan Chicken with Avocado and Blackberries
Kathryn Hyatt - Maple Valley
4 Foster Farms chicken breast halves, boneless and skinless
2 eggs, slightly beaten
½ cup buttermilk
¾ cup Parmesan cheese, freshly shredded
1 cup panko breadcrumbs
½ cup pecans, toasted and finely chopped
¼ tsp salt
½ tsp garlic powder
1 1/4 tsp freshly ground black pepper, divided
½ red pepper, cut into strips
½ yellow pepper, cut into strips
3 tbls Italian salad dressing
1 tbls spicy brown mustard
1 tbls freshly squeezed lemon juice
1/8 cup olive oil
1 Yakima valley ripe avocado, peeled and sliced into 8 pieces
1 cup fresh Yakima valley blackberries
Coat 9” x 13” roasting pan with cooking spray; set aside. Place chicken between two sheets of heavy duty plastic wrap. Using a meat mallet or rolling pin, flatten to 1/4" thickness.
In a medium size bowl, beat eggs with buttermilk. Pierce chicken breasts several times with fork and add to egg mixture. Refrigerate for 30 minutes, turning breasts over 3-4 times.
Preheat oven to 375° F.
In medium bowl combine Parmesan, panko breadcrumbs and pecans; stir to combine. Add salt, garlic powder and ½ teaspoon black pepper. Remove chicken breasts from the egg mixture, letting excess liquid drip off. Dip each breast into the breadcrumb mixture, pressing firmly to coat well on both sides. Place chicken breasts in prepared pan and bake, uncovered, in hot oven for 25 – 30 minutes, or until chicken is cooked throughout.
While chicken is cooking, place pepper strips in pot of boiling hot water for 2 minutes to blanch. Remove from water and immediately place in bowl of ice water. Cool for 5 minutes.
Prepare dressing by combining in large bowl the salad dressing, mustard, lemon juice, olive oil and remaining black pepper; whisk to blend. Set mixture aside until chicken is about 10 minutes from being cooked. Add pepper strips, avocado strips and blackberries; toss gently.
To serve, top each chicken breast half with the avocado/ blackberry mixture, evenly distributed.