Without hesitation, this is Karina's go-to main. If you get the chicken marinating before you head out the door in the morning, you can have this dish in the oven in less than 15 minutes, and on the table in another 30.
Karina likes to use Frank's Red Hot Original Cayenne Pepper Sauce as her marinade, but you can use any hot sauce you'd like.
INGREDIENTS:
4 chicken breasts
1 12-oz bottle hot sauce (like Frank's Red Hot)
Salt & pepper to taste
1 cup pecans, finely chopped
1/2 teaspoon chili powder
INSTRUCTIONS:
In a large, thick zip-top plastic bag or in a covered bowl or dish, marinate the chicken breasts in the entire bottle of hot sauce for at least 30 minutes or all-day/overnight if you’re able.
Preheat oven to 400 degrees.
Spread the chopped pecans on a foil-lined baking sheet, and bake until browned (around 10 minutes, but be sure to check frequently to avoid burning). Once browned, remove from oven and sprinkle with salt, pepper, and chili powder. Transfer nuts to a plate.
Roll each chicken breast in pecan mixture and return to foil-lined baking sheet. Bake for 30 minutes.
DETAILS:
Moderately easy/speedy to prep. After marinating, roughly 40 minutes start to finish. Yields 4 chicken breasts.
