Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have pecan crusted chicken with baked sweet potatoes & maple-jalapeno sour cream using 26 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:

1. Get boneless skinless chicken breast halves
2. Prepare Dipping Mixture
3. Prepare egg whites
4. Take juice of 1 lemon
5. Get cornstarch
6. Get Crusting Mixture
7. Make ready coarse dry breadcrumbs
8. Prepare chopped fresh flat leaf parsley
9. Make ready kosher salt
10. Prepare black pepper
11. Make ready zest of 1 lemon
12. Prepare finely chopped pecans
13. Take dried oregano
14. Get dried thyme
15. Prepare paprika
16. Make ready cayenne pepper
17. Take Baked sweet potatoes with maple-jalapeno sour cream
18. Take sweet potatoes, scrubbed & dried
19. Take sour cream or plain yogurt
20. Take pure maple syrup
21. Prepare jalapeno, seeded, minced
22. Prepare fresh lime juice
23. Make ready salt, to taste
24. Make ready tabasco, to taste
25. Make ready crumbled bacon
26. Take sliced scallions

Instructions to make Pecan Crusted Chicken with Baked Sweet Potatoes & Maple-Jalapeno Sour Cream:

1. Preheat oven to 450°
2. Prep chicken breasts by halving & pounding. Meanwhile, rub scrubbed, dried sweet potatoes with oil & salt. Bake in oven directly on rack for 40-45 minutes or until soft when pierced. Combine all topping ingredients & chill.
3. Whisk egg whites, cornstarch & lemon juice in shallow dish for dipping mixture.
4. Add pecans, herbs & spices to the crusting mixture.
5. Dip & crust chicken, then air-dry on rack 20-30 minutes.
6. Saute chicken in olive oil until golden, about 3 minutes.
7. Flip chicken, then transfer to oven. Roast 8-10 minutes or until cooked through.
8. Ready to serve and ENJOY!

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