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Pat's Pecan Chicken Recipe

Pat's Pecan Chicken Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Full-Bodied White Wine

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