Directions:
- Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag; seal. Marinate in refrigerator 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and finely ground pecans. Dredge chicken in flour mixture; shake off excess. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté for 4 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 425° for 10 minutes or until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 434.13 Kcal (1818 kJ) | ||
| Calories from fat | 297.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.04g | 51% | |
|---|---|---|---|
| Cholesterol | 69.96mg | 23% | |
| Sodium | 465.09mg | 19% | |
| Potassium | 331.57mg | 7% | |
| Total Carbs | 23.42g | 8% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 14.21g | 28% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 104.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 270.23 Kcal (1131 kJ) | ||
| Calories from fat | 185.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.57g | 51% | |
|---|---|---|---|
| Cholesterol | 43.55mg | 23% | |
| Sodium | 289.51mg | 19% | |
| Potassium | 206.39mg | 7% | |
| Total Carbs | 14.58g | 8% | |
| Sugars | 2.64g | 17% | |
| Dietary Fiber | 2.09g | 13% | |
| Protein | 8.85g | 28% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 8% | |
| Calcium | 65mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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