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Pecan and Sesame Seed-Crusted Chicken

 Pecan and Sesame Seed-Crusted Chicken
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
8 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 1/4 cup milk
  • 1/2 cup King Arthur Unbleached 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,

2 of 2

Pecan and Sesame Seed-Crusted Chicken (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.