Pecan Crusted Chicken Breast with Cauliflower Gravy

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Servings: 4 Prep: 10 min Cook: 25 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Food Processor High Powered Blender Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Pecans, Chicken Breasts, Cauliflower

Pecan Crusted Chicken Breast with Cauliflower Gravy

Ingredients

parchment paper, optional ⚠

1 egg

1 cup pecans ⚠

½ teaspoon sea salt

¼ teaspoon ground black pepper

2 pounds chicken breasts ⚠

½ head cauliflower ⚠

1 clove garlic

1 ½ cups chicken broth

Instructions

1. Preheat oven to 425F. Line a baking sheet with parchment or silicone liner.

2. Separate eggs and place egg yolk in refrigerator for a different use.

3. Pulse pecans in a food processor until the consistency of coarse sand. Combine with salt and pepper in a shallow bowl.

4. Gently whip egg white with a fork.

5. Dry chicken breasts with paper towel. Dredge in egg white and gently wipe off excess with your fingers. Dredge in pecans then place on prepared baking sheet.

6. Bake for 25 minutes, flipping at the 15 minute mark. Make sure chicken has an internal temperature of 165F.

7. Meanwhile, cut cauliflower into florets. Peel garlic

8. Place cauliflower in a pot with garlic and broth.

9. Bring to a boil, then reduce heat to maintain a simmer. Simmer 15 minutes, until cauliflower is overcooked.

10. Pour broth and cauliflower into a high powered blender. Blend for 1 minute, or until completely smooth. Taste and season with salt to taste.

11. Serve chicken with gravy.