- 3 egg whites
- 1 package (4.2 ounces) seasoned coating mix
- 1/2 cup chopped pecans
- 1/8 teaspoon Chinese five-spice powder
- 6 boneless skinless chicken breast halves (4 ounces each)
- In a shallow bowl, lightly beat the egg whites. In another shallow bowl, combine the coating mix, pecans and five-spice powder. Dip chicken into egg whites, then into coating mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 25 minutes or until chicken is no longer pink. Yield: 6 servings.
Reviews forContest-Winning Pecan-Crusted Chicken
"I made this for dinner tonight. A success and voted "great dish to make again" by everyone. Thank you for the recipe."
" I won TOH's first contest with a nutty oven fried chicken recipe! Keep up the good work...I'll have to try your version...sounds yummy!! Diane"
"When you said "Coating Mix" which one? This sounds good and I want to make it this week.Thanks"