Pecan Crusted Chicken, Low Fat, Chili Lime
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb boneless, skinless chicken breast (whole, thinly sliced, or strips)1/2 cup Fat Free Sour CreamJuice from 1 lime1 TBSP Chile Lime hot sauce1 cup finely chopped pecans1/2 cup dry bread crumbs1 tsp onion powder1 tsp garlic powder1 tsp chili powder1 tsp ground thyme1 tsp Kosher salt1 tsp black pepper
Combine 1/2 cup fat free sour cream, juice from 1 lime, and 1 TBSP Chili Lime Hot Sauce. Put in a Large Ziploc bag with 1 pound chicken breasts, or 1 pound thinly sliced Chicken Breasts, or 1 pound chicken breast strips.
Seal bag and squish around chicken pieces until well coated. Leave in bag and chill for at least 1 hour.
Combine 1 cup finely chopped pecans with 1/2 cup dry bread crumbs, one tsp each of onion powder, garlic powder, ground thyme, chili powder, Kosher salt, and black pepper. Put in another Ziploc bag or on a plate.
Remove coated chicken breasts from bag (let some of the extra sour cream mixture drip off). Thoroughly coat on both sides with the pecan mixture.
Place in a large pan (line with aluminum foil for easy clean up) sprayed with olive oil spray. Spray tops of each chicken breast with olive oil spray.
Bake at 350 degrees for about 20 minutes. (Time may vary depending on whole chicken breasts, thinly sliced, or strips). Juices should run clear when done. If in doubt, use a meat thermometer.
Serving Size: Makes approximately 6 servings when using thinly sliced chicken breast or strips. About 3 servings if using whole breasts, but you can cut them in half (for thinner breasts) to make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KELLYARIAS.
Seal bag and squish around chicken pieces until well coated. Leave in bag and chill for at least 1 hour.
Combine 1 cup finely chopped pecans with 1/2 cup dry bread crumbs, one tsp each of onion powder, garlic powder, ground thyme, chili powder, Kosher salt, and black pepper. Put in another Ziploc bag or on a plate.
Remove coated chicken breasts from bag (let some of the extra sour cream mixture drip off). Thoroughly coat on both sides with the pecan mixture.
Place in a large pan (line with aluminum foil for easy clean up) sprayed with olive oil spray. Spray tops of each chicken breast with olive oil spray.
Bake at 350 degrees for about 20 minutes. (Time may vary depending on whole chicken breasts, thinly sliced, or strips). Juices should run clear when done. If in doubt, use a meat thermometer.
Serving Size: Makes approximately 6 servings when using thinly sliced chicken breast or strips. About 3 servings if using whole breasts, but you can cut them in half (for thinner breasts) to make 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KELLYARIAS.
Nutritional Info Amount Per Serving
- Calories: 280.0
- Total Fat: 15.8 g
- Cholesterol: 45.5 mg
- Sodium: 571.9 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.8 g
- Protein: 21.5 g
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