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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Indonesian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put pecans and bread crumbs together in a food processor and and pulse a couple of times until mixture is finely ground and well mixed, empty on a plate. | 2. Lightly pound filets between two sheets of wax paper, moisten them with a dash of lemon juice and add salt to taste. | 3. Dredge filets on both sides in crumb - nut mixture, using the palm of your hand to pat it on, shake off excess. | 4. Heat coconut oil In a heavy skillet, add chicken and saute on both sides until nice and brown. Turn only once. Work in batches if necessary. | 5. Do not let the oil get too hot otherwise the nuts will turn bitter. | 6. In a small skillet heat apricot jam and soy sauce with the rest of the lemon juice, add grated ginger and chili flakes to taste. Heat through. | 7. Divide chicken filets between 4 heated plates, garnish with lemon wedge and cilantro. | 8. Serve with dipping sauce. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
pecan	1	cup		286.3467	53.663999999999994	5.8933	6.032
panko breadcrumb	1	cup		-	-	-	-
apricot jam	4	ounces		274.4231	73.0283	0.7938	0.2268
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
coconut oil	1/2	cup		972.28	0.0	0.0	107.9754
lemon	1			1.2808	0.4116	0.0486	0.0132
ginger	1	inch	grated	-	-	-	-
lemon wedge	4			-	-	-	-
cilantro				-	-	-	-
salt			chili	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.