Pecan Parmesan Chicken Recipe

Pecan Parmesan Chicken Recipe Pecan Parmesan Chicken Recipe photo by Taste of Home Rating 5

In the South, we love our fried chicken and we also love pecans. This is my favorite way to combine the two. I treat moist chicken breasts to a crunchy coating of pecans, Parmesan cheese, basil and oregano.—Dawn Harvey, Danville, Pennsylvania

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pecan Parmesan Chicken Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
20 10 30

Ingredients

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cups soft bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup ground pecans
  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 egg whites
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil

Directions

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture.
  • In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned.
  • Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear. Yield: 6 servings.

Nutritional Analysis: One serving (1 chicken breast half) equals 238 calories, 10 g fat (2 g saturated fat), 66 mg cholesterol, 342 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat, 1/2 starch.

Originally published as Pecan Parmesan Chicken in Light & Tasty October/November 2003, p10

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 Parmesan Chicken

Pecan Parmesan Chicken Recipe

Pecan Parmesan Chicken

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(1-2) of 2 reviews

Reviewed on Jan. 21, 2013 by ConnieK

Very good. Easy to make and think that you could just make it on the stove top in warmer months if you don't want to heat up the oven to finish it off. Will be making again for sure.

Reviewed on Jul. 08, 2010 by Justquilting

This was really good. I prepared it as described and wouldn't change a thing. Children and adults enjoyed. It's a keeper!

 
 

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