Pecan Crusted Chicken
with Roasted Eggplant and Mushrooms
A deliciously nutty chicken with caramelized vegetables is decadence!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
A deliciously nutty chicken with caramelized vegetables is decadence!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Start with veggies
Discard eggplant ends, and cut eggplants to chunks. Cut bell peppers to cubes. Chop mushrooms. Combine the veggies in a roasting dish and drizzle with olive oil and salt and pepper. Bake in 220°C for 25 minutes.
2 Prep chicken
Meanwhile, cut chicken breasts in two or three lengthwise to make long strips. Pat the chicken pieces dry with a paper towel. Sprinkle with salt and pepper.
3 Dip chicken
Chop pecans to very small crumbles. Place them in a shallow bowl. Break the egg in another shallow bowl, whisk lightly. Dip chicken in egg and then into pecans, pressing firmly to adhere.
4 Cook chicken
Heat oil in a pan over medium high heat. Cook chicken pieces for 4-5 minutes per side until cooked through and nicely browned. Serve the chicken with the roasted veggies and chopped basil leaves.
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