Ingredients

Title Value
1. Chicken fillet 600 Column
2. Pecans 1/2 Art.
3. Ghee 2 art. l
4. Cayenne pepper 1/2 Tsp
5. Lemon zest 1 Tsp
6. Brown sugar 2 art. l
7. Chicken egg 2 PC.
8. Flour 1/2 Art.
9. Salt taste
10. Ground pepper taste

Cooking

1. Stage

Preheat oven to 425°. Generously grease a large baking sheet with cooking spray.

2. Stage

Place chopped pecans in a shallow bowl. In another shallow bowl, whisk together 1 tablespoon melted butter, eggs, sugar, lemon zest, and cayenne. In a medium bowl, combine flour, salt, and black pepper.

3. Stage

Toss chicken in flour mixture until evenly coated, then dip each chicken piece in egg mixture, letting excess drip off. Roll in pecans, firmly squeezing each piece to adhere pecans to chicken. Transfer to prepared baking sheet in an even single layer.

1. Stage. Toss chicken in flour mixture until evenly coated, then dip each chicken piece in egg mixture, letting excess drip off. Roll in pecans, firmly squeezing each piece to adhere pecans to chicken. Transfer to prepared baking sheet in an even single layer.

4. Stage

Bake for 10 minutes, then gently brush remaining 1 tablespoon melted butter in a dabbing motion onto chicken. Return chicken to oven and continue baking until chicken is cooked through and pecans are toasty, 5 minutes more. Season immediately with more salt while hot.

1. Stage. Bake for 10 minutes, then gently brush remaining 1 tablespoon melted butter in a dabbing motion onto chicken. Return chicken to oven and continue baking until chicken is cooked through and pecans are toasty, 5 minutes more. Season immediately with more salt while hot.

5. Stage

Serve warm with your favorite sauce.

1. Stage. Serve warm with your favorite sauce.