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The ingredients needed to cook Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
- Take 2 boneless skinless chicken breast halves
- Use Dipping Mixture
- Take 2 egg whites
- Take 1 juice of 1 lemon
- Prepare 2 tsp cornstarch
- Prepare Crusting Mixture
- Provide 1 cup coarse dry breadcrumbs
- Provide 1 tbsp chopped fresh flat leaf parsley
- Take 1 tsp kosher salt
- Get 1/4 tsp black pepper
- Use 1 zest of 1 lemon
- Take 3/4 cup finely chopped pecans
- Take 1/2 tsp dried oregano
- Get 1/2 tsp dried thyme
- Provide 1/2 tsp paprika
- Provide 1/4 tsp cayenne pepper
- You need Baked sweet potatoes with maple-jalapeno sour cream
- Take 4 sweet potatoes, scrubbed & dried
- Provide 1/2 cup sour cream or plain yogurt
- Use 1 tbsp pure maple syrup
- Get 2 tsp jalapeno, seeded, minced
- Take 1 tsp fresh lime juice
- Take 1 salt, to taste
- Use 1 tabasco, to taste
- You need 1 crumbled bacon
- Use 1 sliced scallions
Instructions to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:
- Preheat oven to 450°
- Prep chicken breasts by halving & pounding. Meanwhile, rub scrubbed, dried sweet potatoes with oil & salt. Bake in oven directly on rack for 40-45 minutes or until soft when pierced. Combine all topping ingredients & chill.
- Whisk egg whites, cornstarch & lemon juice in shallow dish for dipping mixture.
- Add pecans, herbs & spices to the crusting mixture.
- Dip & crust chicken, then air-dry on rack 20-30 minutes.
- Saute chicken in olive oil until golden, about 3 minutes.
- Flip chicken, then transfer to oven. Roast 8-10 minutes or until cooked through.
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