Pecan-Crusted Chicken Recipe

Name: Pecan-Crusted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup pecans; 1 slice bread, torn up; 1 tablespoon fresh thyme leave (or 1 tsp dried); ¼ teaspoon salt; ¼ teaspoon cayenne pepper; 2 egg whites (from large eggs); 2 tablespoons cornstarch; 1 ½ tablespoons canola oil; 4 boneless skinless chicken breast halves; prepared horseradish sauce (optional)

Servings: persons

¾ cup pecans
1 slice bread, torn up
1 tablespoon fresh thyme leave (or 1 tsp dried)
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 egg whites (from large eggs)
2 tablespoons cornstarch
1 ½ tablespoons canola oil
4 boneless skinless chicken breast halves
prepared horseradish sauce (optional)

1
Preheat oven to 450.
2
Pulse pecans, bread, thyme, salt and cayenne pepper in a food processor until nuts are finely ground.
3
In a small bowl, whisk egg whites and cornstarch.
4
Dip chicken breasts first in the egg-white mixture, then in the pecan crumb mixture to coat.
5
Heat oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side, or until lightly browned.
6
Place skillet in oven and cook 5 minutes, until cooked through and golden.
7
Top with horseradish sauce, if desired.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup pecans, 1 slice bread, torn up, 1 tablespoon fresh thyme leave (or 1 tsp dried), ¼ teaspoon salt, and more.

Yes, Pecan-Crusted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan-Crusted Chicken

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