Pat's Pecan Chicken Recipe
- 1/2 cup fat-free milk
- 1-1/4 cups soft bread crumbs
- 1/2 cup finely Diamond of California 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
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pat's Pecan Chicken(7)
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really tasty, but I ended up throwing more than half of the breading away..
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!
I meant pie plate...not pit plate :)
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!
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.
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