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Pecan Herb Crusted Chicken Recipe

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This recipe for Pecan Herb Crusted Chicken is from The Lackner Family Cookbook Project, 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:  
1/4 cup  plain fat free Greek yogurt
4 tsp no-salt-added garlic and herb seasoning, divided
4 pieces (4-oz.) boneless, skinless chicken breasts
1/2 cup whole-grain cornmeal
1/4 cup finely chopped pecans
2 Tbs chopped fresh Italian (flat-leaf) parsley
2 egg whites, beaten

Directions:
Directions:
For the marinade, in a small bowl whisk together yogurt, 2 teaspoons of the seasoning, plus 1/2 cup water, and pepper to taste. Pour marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 2 hours.
Preheat oven to 375°F. In a shallow bowl combine cornmeal, pecans, parsley, remaining 2 teaspoons seasoning, and pepper to taste. Set aside. Remove chicken from marinade; discard marinade. Place egg whites in another shallow bowl. Dip chicken in egg whites, then roll in pecan mixture, pressing to adhere.
Coat a large ovenproof, nonstick skillet with nonstick cooking spray; place over medium-high heat. Add chicken to skillet; cook 2 minutes per side or until browned. Transfer skillet to oven. Bake 15 minutes or until crust is golden brown and an instant-read thermometer registers 165°F. Transfer to a platter, and serve.
 

Number Of Servings:
Number Of Servings:
4

 

 

 

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