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Pat's Pecan Chicken Recipe

Pat's Pecan Chicken Recipe photo by Taste of Home

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Parmesan, pecans, oregano and basil blend beautifully in this crunchy, crusted chicken. The recipe couldn’t be much easier, and no one will know it’s lower in calories. —Patricia Brown, Battle Creek, Michigan

This recipe is:

Healthy

Diabetic Friendly

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Pat's Pecan Chicken Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1/2 cup fat-free milk
1-1/4 cups soft bread crumbs
1/2 cup finely chopped pecans
1/4 cup grated Parmesan cheese
3 teaspoons dried oregano
3 teaspoons dried basil
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil

Directions

Place milk in a shallow bowl. In another shallow bowl, combine the bread crumbs, pecans, cheese and seasonings. Dip chicken in milk, then roll in crumb mixture. In a large nonstick skillet, brown chicken in oil.
Transfer to a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 170°. Yield: 4 servings.

Nutritional Facts 1 chicken breast half equals 229 calories, 11 g fat (2 g saturated fat), 65 mg cholesterol, 143 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Originally published as Pat's Pecan Chicken in Healthy Cooking August/September 2010, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Pat's Pecan Chicken

Pat's Pecan Chicken

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Reviewed on Mar. 08, 2012 by jennidw

really tasty, but I ended up throwing more than half of the breading away..

Reviewed on Feb. 15, 2011 by Lola from CO

Wonderful flavor and so easy to whip up! I agree with wiscook on too much breading for just 4 x 4 oz chicken. I mixed my breading and only used a small amount for my two chicken breasts, froze the rest for next week!

Reviewed on Feb. 03, 2011 by pszwenger

I meant pie plate...not pit plate :)

Reviewed on Feb. 03, 2011 by pszwenger

Loved it! Great flavor. As for extra breading, I had some left over from the first time (just put part of it at a time in a pit plate to coat chicken) that I froze it and used it again. Made meal prep really quick!

Reviewed on Jan. 08, 2011 by momandthree

Absolutely amazing! After one bite of the chicken the entire family voted that we should have this once a week! The flavors are perfect and the coating holds up nicely in the oven.

Reviewed on Oct. 27, 2010 by bearden46

wonderful, I did add a little cajun spice to the bread mix

Reviewed on Jul. 31, 2010 by wiscook

very good, although seems like a lot of breading for 4 x 4 oz chicken. I will be reducing quantities.