Perfect and juicy chicken with a nice crust.
Preparation time: 15 minutes plus hold time to chill
Cook time: 5 – 8 minutes per side to sear, holding to finish is flexible until internal temperature is achieved.
Serves: 1 breast per person
Ingredients
4 breast (skinless)
1 1/2 cups bread crumbs (can use 2)
3/4 cup of pecans
1/2 Tbsp chicken seasoning (any kind)
a pinch of salt to taste.
Preparation
Grind pecans in coffee mill or food processor until very fine then add to bread crumbs and chicken seasoning in a bowl and mix.
Rinse chicken breast, dry thoroughly
Spray chicken with canola oil (I like Pam)
Place chicken breasts in bowl with dry ingredients and coat real good
Place on dish and store in fridge about 2 hours so the coating will adhere better to the chicken.
Direction
Preheat your grill till very hot – about 550F degrees at the grates
Remove chilled chicken breasts from fridge and give the tops a light spritz of canola oil or cooking spray
Place the side you spritzed down on hot, clean grate over direct heat untill you get those great sear marks (about 5 to 8 mins depending upon your grill and heat)
Use tongs to lift and spritz the other side, placing it down on the hot grates again
After you have produced sear marks on both sides, remove and place in an aluminum pan (sear and hold method) cover lightly and place on an unheated section of the grill or even in your kitchen oven. Cook until the internal temperature of the chicken is no less than 165f degrees
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