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Pecan-Crusted Chicken Recipe

Pecan-Crusted Chicken Recipe photo by Taste of Home

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These moist, tender chicken breasts have a crunchy coating of pecans and sesame seeds. They're good served alone or with chicken gravy. —Molly Lloyd, Bourneville, Ohio

This recipe is:

Diabetic Friendly

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Pecan-Crusted Chicken Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

1/4 cup milk
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
2 tablespoons sesame seeds
1-1/2 teaspoons paprika
1-1/2 teaspoons pepper
1 teaspoon salt
8 boneless skinless chicken breast halves (4 ounces each), partially flattened
2 tablespoons canola oil

Directions

Place milk in a shallow bowl. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk, then coat in flour mixture.
In a large nonstick skillet, brown chicken in oil on both sides. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until no longer pink. Yield: 8 servings.

Nutritional Facts 1 chicken breast half equals 214 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 252 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

Originally published as Pecan-Crusted Chicken in Taste of Home April/May 2008, p66

Full-Bodied White Wine

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

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Reviews for Pecan-Crusted Chicken

Pecan-Crusted Chicken

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Reviewed on Jun. 18, 2012 by flower224

Made this using Chicken breasts that i had cut into several small pieces about 6 or 8 in total a bit easier for my little one to eat. Used smoked paprika instead of regular, used buttermilk instead of regular milk, and had to make the unfortunate substitution of walnuts for pecans. I love pecans and couldn't believe I bought the wrong nut. Nevertheless, it turned out great! I will try it again soon with pecans! :D Crunchy on the outside, moist on the inside... Perfect!

Reviewed on Mar. 13, 2012 by turtle68

I had to start making larger batches of this because everyone fights over seconds, thirds and leftovers. I use chicken tenders instead of the full breast. The flavor is phenomenal!

Reviewed on Mar. 13, 2012 by turtle68

I had to start making larger batches of this because everyone fights over seconds, thirds and leftovers. I use chicken tenders instead of the full breast. The flavor is phenomenal!

Reviewed on Sep. 07, 2011 by Haman

Made this today from the Comfort Food Cookbook. I serve chicken a lot and this is really good. I made up all of the pecan flour mixture, but only used enough for 2 chicken breasts. Will save the rest to use on future days.

Reviewed on Jan. 20, 2011 by angelon911

My family adored this recipe. Just don't overcook, and it will be super moist and juicy!!

Reviewed on Jan. 18, 2010 by MaikoEmi

This is an amazing dish. I have nothing to say against it. It was so tasty it's hard to believe. I felt like it's something I would have been delighted to receive at a restaurant!