Print Options

Back to Pecan Parmesan Chicken >

Include these items:

Select reviews >

Taste of Home Logo

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.

Ingredients

  • 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

Directions

  • 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.

2 of 2

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.