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Pecan-crusted Chicken Recipe

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This recipe for Pecan-crusted Chicken is from Keller Family Cookbook; 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg white
2 T. minced toasted pecans
1 tsp. chopped fresh parsley leaves
1/4 tsp. salt
2 small (1/4 lb) boneless, skinless chicken breasts
Low-sugar, low-fat honey mustard salad dressing or Dijon mustard to taste (optional)
Directions:
Directions:
Preheat oven to 350º F. Lightly mist a small nonstick baking sheet with olive oil spray. In a small bowl beat the egg white with a fork. In a small bowl, combine the minced pecans, parsley and salt. Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast,nut side up, on the prepared baking sheet. Repeat with the second breast and place on the baking sheet. Bake for 20 min. or until no longer pink. Let stand 5 minutes. Serve with honey mustard dressing or Dijon mustard for dipping if desired.º
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
per serving 183 calories, 28 g. protein, 1 g. carbohydrates, 7 g. fat, 66 mg cholestoral, less than 1 g. fiber, 39 mg. sodium

Toast pecans by spreading them in a single layer on baking sheet. Place on top rack of preheated 350 degree oven for 2-4 min. Watch closely! You can also use dried parsley rather than fresh.

 

 

 

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