• >
  • Recipes
  • >
  • Oven "Fried" Cheesy Chicken Breasts with a Pecan Crust

Oven "Fried" Cheesy Chicken Breasts with a Pecan Crust

Photo: Oven "Fried" Cheesy Chicken Breasts with a Pecan Crust

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 2 teaspoons olive oil
  • 4 ounces thick sliced bacon, cooked crisp, drained and crumbled
  • 6 (6-ounce) boneless skinless chicken breast halves, trimmed
  • 6 ounces Roquefort cheese
  • 1 teaspoon Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup honey
  • 3 tablespoons Dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups finely crushed cornflakes (about 4 1/2 cups uncrushed cereal)
  • 2/3 cup finely chopped pecans
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 400 degrees F. Cover a small baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.

      Working on a flat work surface, cut a deep pocket into the middle of each chicken breast half, cutting into 1 side and leaving a 1/2-inch margin all around the remaining edges. Divide the cheese and crumbled bacon evenly among the cavities in the chicken breast halves. Season the chicken evenly on both sides with the Essence, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish combine the cornflakes and pecans and stir well. Brush both sides of each piece of chicken with the honey mixture, then dredge in the cornflake mixture. Place the chicken breasts on the prepared baking sheet and bake for 18 to 20 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately.

      Combine all ingredients thoroughly.

      Explore More On

      All Topics

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 1 reviews

      • on March 16, 2013

        Flag

        My husband loved it. Will definitely do this again.Did not use pecans though.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How