In years past, before eating clean, I used to love to fry fish breaded in a pecan crust. Okay, I used to fry a lot of things..I’m Southern, but that’s a story for another day..Before leaving for work this morning , I pulled some chicken breasts out of the freezer and placed in the fridge to thaw. Most of the day, I tried to think of ways to cook it..finally thought why not make a pecan crust and bake it? I believe it worked, I got the thumbs up from the hubby!
4-6 boneless , skinless chicken breasts
1/2 cup whole wheat panko
2/3 cup pecans, broken up
1/2 tbsp basil
1/2 tbsp smoked paprika
1/2 tbsp oregano
1 tsp black pepper
1 egg white
1/4 c unsweetened soy milk
First preheat oven to 375. Spray a baking sheet with olive oil spray.
Combine pecans and panko in food processor to ground.
Pour the mixture into a medium bowl, add spices. mix well.
In separate bowl, combine the egg white and milk.
Dip each chicken breast into milk, then the pecan mixture, coating all sides. Spray with olive oil on both sides, then place on baking sheet. Cook for about 35-45 minutes, depending on thickness of chicken and your oven. Flip over about 15-20 minutes into the cooking time. Done when golden brown on outside and white on inside.
Goes well with Steamed New Potatoes, salads, or whatever you desire!