Thread: Spicy Pecan-Crusted Chicken

Ingredients

4 boneless, skinless chicken breasts
1/2 cup(s) pecan halves
1/4 cup(s) plain dry breadcrumbs
1 1/2 teaspoon(s) freshly grated orange zest
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground chipotle pepper
1 large egg white
2 tablespoon(s) water
1 tablespoon(s) canola oil


Directions

1) Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

2) Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.

3) Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.


Nutritional Information
(per serving)

Calories 281
Total Fat 15g
Saturated Fat 2g
Cholesterol 66mg
Sodium 429mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 29g
Calcium 0


Source: delish.com

Great recipe and low in cholesterol. Low in calories too. I love pecan and I really think it will make the chicken more tasty.