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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 238 calories, 10g fat (2g saturated fat), 66mg cholesterol, 342mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.


  1. 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.
  2. In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned.
  3. 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.
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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ConnieK User ID: 282614 50369
Reviewed Jan. 21, 2013

"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."

Justquilting User ID: 5256080 129073
Reviewed Jul. 8, 2010

"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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