Pecan Encrusted Chicken

Have you ever had the Pecan Chicken Tender Salad at O'Charley's? Well if you haven't you should. It's the only dish I can eat there. (TGI Friday's has a version, but it's not as yummy.)

It's so good, in fact, that I had to come up with my own Pecan Encrusted Chicken recipe just so we can enjoy it at home:

{ Print }

I added step 5 after my first trial run because I found it hard to get the batter to "stick" to the chicken. And if you want a more "candied" finish, add more honey and/or broil for a few minutes at the end of baking. (James likes it that way.)

Another tip - Cut your chicken breasts in to 2" strips. Will result in more crunch and bakes faster.

And if you want to imitate O'Charley's salad - here's how I do it...

- Pecan Encrusted Chicken (cut into strips)
- romaine lettuce
- mandarin oranges (drained)
- feta cheese (OC uses blue cheese)
- Salad Pizazz Cherry Cranberry Pecano
- your favorite Balsamic Vinegarette salad dressing