Since being on the truck, we have not made any “crusted” or “breaded” foods, mostly because a hot frying pan or actual oven are necessary to get that crunchy crust. The other day, I stumbled across a recipe for Pecan crusted chicken that sounded interesting and is a lower carb option, I knew we had to try it!
My husband, being the experimental chef, took on the task himself and while I watched on nervously, I decided having him do it was better, just in case it turned out terribly, I wouldn’t be the one to blame.
The result, while not as crispy as something fried in oil or baked in the oven, turned out quite delicious and that nutty flavor came through and complimented this dish wonderfully.
What You’ll Need (for 2 people):
2 Chicken Breast
1/2 cu finely chopped Pecans
2 tsp Coconut Flour (or Flour of your choice)
2 medium Zucchini
1 can Garlic Roasted Diced Tomatoes
2 tsp Italian seasoning
(We added 2 tsp of minced olives just to give it a try)
How To Make It:
*Due to the moisture in the Pecans, an egg wash was not necessary
- Place Pecan/Coconut Flour mixture in a shallow dish
- Lay chicken onto Pecan mixture, coating both sides
- Drizzle 2 tsp Olive Oil into Aroma Pot (or other cooking device can be used)
- Set on “Steam”. Once pot begins to heat up, lay chicken in pan and leave until cooked, turn to other side and cook as well.
- Use a Vegetti or Spiralizer to turn Zucchini into noodles, place paper towel on top to soak up water.
- Using an imulsifire, blend Tomatoes and Italian Seasoning until it forms a sauce.
- Once chicken is cooked, remove from pot and place on cutting board.
- Add the Zucchini Noodles to the pot and cook for 3-5 minutes, adding the sauce at the last couple of minutes.
- Slice the Chicken Breast
- Remove Noodles and place on a plate, add the chicken and freshly grated Parmesan.
I’m still getting used to the texture of Zucchini Noodles (or “Zoodles” as they’re often referred to), but since cutting carbs has been a very successful endeavor for my husband and I, I am willing to continue trying them over actual pasta. The flavors of the chicken definitely made it easier to eat the cooked Zucchini.