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Pecan-Crusted Chicken with Homestyle Applesauce

Written by Sarah Christensen Fu

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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

pecan-crusted chicken with applesauce

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.