Pecan Crusted Chicken

By Chef_Kate

Ingredients

• Marinade
• 1/2 cup Dijon mustard
• 2 Tbsp. dry white wine
• Salt and pepper to taste
• 4 (4-oz.) boneless, skinless chicken breasts
• Coating
• 1/2 cup crushed wheat crackers
• 1/3 cup finely chopped pecans
• 1/4 tsp. dried basil
• Salt and pepper to taste
• 11/2 Tbsp. olive oil

Details

Servings 4

Preparation

Step 1

In a shallow bowl, whisk together the mustard, wine, salt, and pepper. Add the chicken breasts, and turn to coat. Cover, and refrigerate for 4 hours.

Preheat the oven to 450ºF. Coat a baking sheet with cooking spray. Remove the chicken from the refrigerator, and allow it to come to room temperature. Combine the crackers, pecans, basil, salt, and pepper. Drizzle in the oil, and mix well. Place the crumb mixture on a plate.

Remove a chicken breast from the marinade without wiping off the marinade. Lightly coat the chicken with the crumb mixture. Place the chicken breast on a baking stonecoated with cooking spray. Repeat the same procedure with the remaining chicken breasts.

Roast the chicken for about 25 to 30 minutes until cooked through but still juicy.

nutrition

Nutrition facts
Starch exchanges 1
Lean meat exchanges 3
Fat exchanges 2.5
Amount per serving
Calories 310
Calories From Fat 160
Total Fat 18 g
Saturated Fat 2.6 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 510 mg (without added salt)
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 2 g
Protein 27 g