Pecan Crusted Chicken Recipe
Tender juicy chicken breasts with a crunchy pecan coating.
Ingredients
- Prepare:
- 2 boneless skinless chicken breasts
- Dipping Mixture:
- 2 egg whites
- 2 tsp. cornstarch
- Juice of 1/2 lemon
- Crusting Mixture:
- 1 cup of dry bread crumbs
- 1 Tbsp. chopped fresh parsley
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- Zest of 1 lemon
- 3/4 cup finely chopped pecans
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. paprika
- 1/4 tsp. cayenne
- Saute:
- 3 Tbsp. canola oil
Directions
- Preheat oven to 450 degrees.
- Prepare chicken breasts by halving and pounding chicken breasts a 1/2" in thickness.
- Whisk in a shallow dish the dipping mixture ingredents.
- Prepare a shallow dish with the crusting mixture ingredients.
- Dip each chicken breast in the dipping mixture and then dip in the crusting mixture making sure that the chicken is even covered.
- Let chicken rest in fridge for 20 minutes to set crust.
- Saute chicken in oil in a large nonstick, OVENPROOF skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8-10 minutes.
- Remove chicken from oven and cover pan. Let rest for 10 minutes to redistribute juices.
- Serve and enjoy.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 174 | 57% |
| Total Fat 20.1g | 25% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 13mg | 4% |
| Sodium 795mg | 33% |
| Potassium 175mg | 5% |
| Total Carbs 22.73g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.18g | 1% |
| Protein 10.05g | 16% |
