2 small boneless, skinless chicken breast, trimmed of fat
low-sugar, low-fat honey mustard salad dressing or Dijon mustard
Instructions
preheat oven to 350 degrees. Lightly mist a small nonstick baking sheet with olive oil spray. In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, salt. Spread half of the mixture on a sheet of waxed paer. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast, nut side up, on the prepared baking sheet. Repeat with second breast and place on baking sheet.
Bake for 20 minutes or until no longer pink. Let stand 5 minutes. Serve with honey mustard dressing or Dijon Mustard for dipping, if desired.
183 calories per serving, 28 grams protein 1 gram carbohydrate, 7 grams fat, 66 mg cholesterol, 379 mg sodium.
Originally Submitted
8/7/2010
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