Pecan-crusted Chicken
- Number of Servings: 2
Ingredients
1 large egg white2 tablespoons minced toasted pecans1 teaspoon chopped fresh parsley leaves1/4 teaspoon salt1 teaspoon paprika1/4 teaspoon cayenne pepper2 (115g) Chicken Breast, no skin
Preheat the oven to 350 degrees F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, salt, paprika and cayenne pepper. 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 fo 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, not touching the other breast.
Bake for 20 minutes or until no longer pink. Let stand 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPEYAPPLETUSH.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, salt, paprika and cayenne pepper. 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 fo 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, not touching the other breast.
Bake for 20 minutes or until no longer pink. Let stand 5 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPEYAPPLETUSH.
Nutritional Info Amount Per Serving
- Calories: 189.4
- Total Fat: 6.7 g
- Cholesterol: 66.7 mg
- Sodium: 394.4 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 1.3 g
- Protein: 30.0 g
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