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Pecan Parmesan Chicken

 Pecan Parmesan Chicken
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pecan Parmesan Chicken (continued)

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