Pecan-Crusted Chicken

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad. 7 weightwatcher points

Photo by Gary M.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    boneless, skinless chicken breast, about 1-1 1/4 pounds, trimmed

  • 1/2

    cup pecan halves, or pieces

  • 1/4

    cup plain dry breadcrumbs

  • 1 1/2

    teaspoons orange zest, freshly grated

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground chipotle pepper

  • 1

    large egg white

  • 2

    tablespoon water

  • 1

    tablespoon canola oil

Directions

1.Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. 2.Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture. 3.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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