This mango-pecan chicken recipe combines the sweetness of ripe mangoes with the crunchy texture of pecans to create a flavorful and satisfying dish. The chicken is marinated in a tangy mango sauce, then coated with a crispy pecan crust before being baked to perfection. The result is tender and juicy chicken with a delicious tropical twist. Serve it with a side of rice or a fresh salad for a complete meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 ripe mango, peeled and pitted
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons vegetable oil
Directions
- Preheat the oven to 375°F (190°C).
- In a blender, puree the mango until smooth. Add the lime juice, honey, cayenne pepper, and salt. Blend until well combined.
- Place the chicken breasts in a ziplock bag and pour the mango mixture over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
- In a shallow dish, combine the chopped pecans, breadcrumbs, and flour.
- Remove the chicken from the marinade, allowing any excess to drain off. Dip each piece of chicken into the beaten eggs, then coat with the pecan mixture, pressing gently to adhere.
- Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Add the coated chicken and cook for 2-3 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the pecan crust is crispy.
- Remove from the oven and let the chicken rest for a few minutes before serving. Slice each chicken breast into thick slices and serve with your favorite side dish.
