Buttermilk Pecan Chicken

By AnneS

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup low-fat buttermilk
• 1 cup toasted pecans
• 1 cup panko

Preparation

Step 1

Preheat oven to 375 degrees.

Place chicken breasts between 2 sheets of plastic wrap, and gently flatten each piece to about 1/3" thickness with a meat mallet or small, heavy skillet.

Place chicken into a large bowl, and pour the buttermilk over; cover and marinate in the refrigerator for 1 hour.

Place the toasted pecans and panko in a food processor, and pulse until fine. Transfer mixture to a large rimmed dish. Remove chicken from marinade; shake off excess buttermilk. Evenly coat each breast with the bread/nut mixture. Prepare a baking sheet with Pam, and place the chicken onto it.

Bake 25-30 minutes or until crispy and golden.