Pecan-Crusted Chicken with Cilantro Slaw

By mrstaylor

Ingredients

• Chicken:
• 1 large egg white
• 1/4 tsp salt
• 1/8 tsp cayenne
• 3/4 cup whole wheat panko bread crumbs
• 1/4 cup finely chopped pecans
• 4 (5-ounce) skinless boneless chicken breasts
• 2 tsp olive oil
• 2 tsp unsalted butter
• Slaw:
• 3 TBSP lime juice
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 4 cups shredded green and red cabbage
• 1/2 cup chopped fresh cilantro

Details

Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 400 degrees farenheit

2. To make chicken, whisk together egg white, salt, and cayenne in shallow dish. Mix together panko and pecans on sheet of wax paper (or paper plate).

3. Dip chicken in egg white mixture, then coat on all sides with panko mixture, pressing lightly so it adheres.

4. Heat oil and butter in large ovenproof non-stick skillet over medium-high heat. Add chicken and cook until bottom is browned, 4 minutes. Turn chicken and transfer skillet to oven. Bake until chicken is cooked through, about 10 minutes.

5. Meanwhile, to make slaw, stir together lime juice, salt, and pepper in medium bowl. Add cabbage and cilantro and toss to coat. Serve chicken with slaw.