Add a little crunch to traditional chicken with a pecan crust, served with creamy mashed potatoes and blue cheese crumbled in green beans.


Pecan Chicken

  • 5 each 4oz chicken breasts, boneless, skinless
  • 3 each large eggs, beaten
  • 3/4 cup whole wheat flour
  • 1 1/4 cup panko bread crumbs
  • 3/4 tsp. crushed red pepper flakes
  • 1/4 cup pecan pieces, ground fine
  • 2 tbsp. chicken broth
  • 1 tbsp. lime juice
  • 3 tbsp. brown sugar
  • 1 tbsp. lite soy sauce
  • 1/3 cup maple syrup
  • 1 tbsp. corn starch
  • 1 2/3 cup water

Red Mashed Potatoes

  • 1 2/3 cup frozen Steam 'n Mash Cut Red Potatoes
  • 2 tsp. green onions, thinly sliced

Blue Cheese Beans

  • 2 1/2 cups fresh green beans, tipped
  • 1/2 cup water
  • 1/4 tsp. olive oil
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 cup red bell pepper, julienned
  • 2 tbsp. bleu cheese crumbles


Pecan Chicken

  1. Preheat oven to 375F.
  2. Place the flour and eggs in separate pans.
  3. Mix the bread crumbs, red pepper and ground pecans together.
  4. Dredge the chicken in the flour, then the egg, and then the breadcrumb mixture.
  5. Bake until an internal temperature of 165F is reached.
  6. Bring the broth, lime juice, brown sugar, soy sauce and maple syrup to a boil; turn down heat and simmer for 4 minutes.
  7. Make slurry with the corn starch and water; add to sauce, and cook until thickened.

Red Mashed Potatoes

  1. Steam and mash red potatoes per package instructions and top with sliced green onions.

Blue Cheese Green Beans

  1. Bring green beans and water to a boil.
  2. Reduce heat to simmer, cover and cook until beans are just tender, 3 minutes.
  3. Uncover and continue cooking; stirring occasionally, until water has evaporated, 3-4 minutes more.
  4. Add oil, salt and pepper to the pan, sauté.
  5. Transfer beans to a large bowl and toss with red peppers and bleu cheese until well coated.

Plate Assembly

Serve 2T of sauce over each Pecan Chicken Breast, atop 1/3 cup of Red Mashed Potatoes with ½ cup Blue Cheese Green Beans per serving.