TKD: Pecan Crusted Chicken Skewers

by Angie

So we’ve talked about snacks and we’ve talked about vegetables and we’ve talked about all sorts of things, but I think it’s time we talked about dinner again. Don’t you? Actually, I usually try to stay away from giving you guys dinner recipes, because it dawned on me a while back: you probably don’t really need dinner recipes. If you’re like me, you struggle with ”What else should I make?” rather than “What should I make?” It’s happened to me many, many times: I put together a great chicken dish, it’s all done, hot, yummy, and ready, and I’m popping a can of green beans open and nuking them while I set the table because I have no idea what else to make. That’s why I do my Saturday Sides feature. It’s why I give you snackies, and bread, and appetizers. These are the things that continue to baffle us in the kitchen. And I will continue to give you those recipes.

Still, every once in a while, I make something for dinner and I think “Wow, I gotta tell my readers about this. This is knock-your-socks-off good!” Welp, today’s recipe is just that way. Not only is it unreal how fantastic this tastes, but it makes you look like you’re a kitchen genius when you make it since it looks even more wonderful than it tastes. The best news of all is, this recipe is easy. No flambeing, no sautéing, no shimy-shaying. Heck I went to culinary school and I still prefer to skip the shimy-shay.

Announcing TKD

So if you’re like me and you’re hoping for something hefty for Mother’s Day (which is in 18.5 days, but who’s counting) use this recipe to continue your quest toward becoming a Kitchen Diva. I don’t know about you, but I’m really looking forward to restocking my supply of handmade Mother’s Day cards and gifts. (I keep every single one! They’re so cool.) I bet Kitchen Divas get the best Mother’s Day presents. I think I shall start a club and call it the “TKD”, short for The Kitchen Divas. From here on out, you can look for the TKD stamp of approval on recipes for your family. Recipes that will raise your dinner exit poll rating.

When I pick a “TKD” recipe I’ll have four basic questions:

Two yes questions: 1. Does it taste good enough that most* of my family will eat it? 2. Does it look good?

Two no questions: 1. Is it hard to make? 2. Is it horribly bad for me (or my family) i.e., will it raise my cholesterol by more than 10 points in one sitting?

*Yes, I said most. There’s five of us, and if four people will eat it - then it’s a winner.

So, for today’s recipe let’s see how it measures up.

Pecan Crusted Chicken Skewers

Does it taste good enough that most of my family will eat it? Oh heck yeah. Only my non-meat eater won’t eat this, and sometimes she’s even willing to pick the pecans off thereby transferring some chicken residue into her body.

Does is look good? Yes. Yup. ZOMG yes. These have a very high presentation appeal, which means “I’d even make these for company they look so good!”

Is it hard to make? No, not too bad. A few extra steps for the pecan crust and you gotta make some gravy, but it’s completely doable in an hour or less.

Is it horribly bad for me (or my family)? Well, it’s not fried and it is chicken, so that’s good. But it is covered in pecans and you dip it in gravy. It could be a little better for you, but since it’s oven baked and not red meat it works for me.

Looks like this one is a winner. So, on to the recipe.

Pecan Crusted Chicken Skewers
Adapted from Taste of the South

8 (6 inch) bamboo skewers
4 boneless, skinless chikcen breasts, cut into half
Salt and Pepper (to taste)
3 eggs
1/2 cup milk
1 cup all purpose flour
1 cup finely chopped toasted pecans
Country Gravy

Cut each breast into half vertically. Insert Skewer through the length of each piece of chicken and sprinkle with salt and pepper. Set aside.

In a shallow bowl, or pan, stir eggs and milk, mixing well. Place flour on a large plate and pecans on another large plate. Dredge each chicken skewer in flour, then roll in egg, then roll in the pecans.

Place each skewer on a greased baking pan.

Bake at 400F degrees for about 30 minutes, or until cooked through.

Serve with country gravy.

For the gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
fresh cracked black pepper (about 1 teaspoon worked for me)
salt to taste (about 1/2 teaspoon)

In a medium sauce pan, melt butter over medium heat.

Add flour, stirring well.
Cook until flour turns golden brown, then add milk and pepper. Stir well to avoid lumps.

Lower heat and cook for 5 to 10 minutes. Season with salt and keep warm.

For more information on making gravy you can find a cooking lesson here.

Without pictures:

Pecan Crusted Chicken Skewers
Adapted from Taste of the South

8 (6 inch) bamboo skewers
4 boneless, skinless chikcen breasts, cut into half
Salt and Pepper (to taste)
3 eggs
1/2 cup milk
1 cup all purpose flour
1 cup finely chopped toasted pecans
Country Gravy

Cut each breast into half vertically. Insert Skewer through the length of each piece of chicken and sprinkle with salt and pepper. Set aside.
In a shallow bowl, or pan, stir eggs and milk, mixing well. Place flour on a large plate and pecans on another large plate.
Dredge each chicken skewer in flour, then roll in egg, then roll in the pecans.
Place each skewer on a greased baking pan.
Bake at 400F degrees for about 30 minutes, or until cooked through.
Serve with country gravy.

For the gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
fresh cracked black pepper (about 1 teaspoon worked for me)
salt to taste (about 1/2 teaspoon)

In a medium suace pan, melt butter over medium heat.
Add flour, stirring well.
Cook until flour turns golden brown, then add milk and pepper. Stir well to avoid lumps.
Lower heat and cook for 5 to 10 minutes. Season with salt and keep warm.

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