Pecan Crusted Chicken Breasts Recipe
Servings: 6
Ingredients
- 6 x skinless boneless chicken breast halves
- 3 Tbsp. sesame oil
- 3 Tbsp. vegetable oil
- 2 Tbsp. chopped shallots
- 1 tsp grated lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 Tbsp. warm water
- 1 c. crushed crisp wheat crackers - (such as Stoned Wheat Thins)
- 1/2 c. grated Asiago cheese
- 1/4 c. minced fresh basil
- 2 Tbsp. minced fresh Italian parsley
- 1/2 tsp fresh cracked black pepper
- 1/2 c. toasted pecan pcs
- 4 Tbsp. unsalted butter -- melted
Directions
- 1. Wash and pat dry the chicken breasts. Place them in a shallow nonreactive pan. Combine sesame oil, vegetable oil, shallots, lemon zest, lemon juice, soy sauce, and warm water and pour over chicken breasts. Set aside in the refrigerator to marinate for 30 min or possibly up to 2 hrs.
- 2. Preheat the oven to 450 degrees .
- 3. In the bowl of a food processor, combine the crackers, Asiago cheese, basil, parsley, pepper, and pecans and process to crumbs.
- 4. Remove the chicken breasts from the marinade and throw away the marinade.
- Coat both sides of the chicken breasts with the pecan crumbs.
- 5. Place on a buttered baking sheet, drizzle with the melted butter and roast for 25 min, till chicken is crisp and browned and cooked through.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 225 | 64% |
| Total Fat 25.66g | 32% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.19g | |
| Cholesterol 47mg | 16% |
| Sodium 188mg | 8% |
| Potassium 190mg | 5% |
| Total Carbs 17.25g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.4g | 0% |
| Protein 13.27g | 21% |
