buttermilk pecan chicken
- 4 8oz skinless boneless chicken breasts
- 1 cup lowfat buttermilk
- 1 cup toastd pecans
- 1 cup panko- japenese breadcrumbs
Preheat oven to 375.
Place chicken between 2 sheets of heavy-duty plastic wrap, gently flatten each piece to 1/3" thickness using meat malet or heavy small skilled. Place chicken in a large bowl, pour buttermilk over chicken, cover and marinate in fridge for 1 hour. Place toasted pecans and panko in a food processor, pulse until fine. Transfer mixture to a large rimmed dish. Remove marinated chicken from buttermilk. Evenly coat chicken with breading, place onto a baking sheet coated with cooking spray, bake 25-30 minutes or until crispy and golden brown.