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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love the taste of pecans as part of the 'crust' on this chicken. This was clipped from a magazine and adapted slightly. Ingredients:
3/4 cup pecans |
1 slice bread, torn up |
1 tablespoon fresh thyme leave (or 1 tsp dried) |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 egg whites (from large eggs) |
2 tablespoons cornstarch |
1 1/2 tablespoons canola oil |
4 boneless skinless chicken breast halves |
prepared horseradish sauce (optional) |
Directions:
1. Preheat oven to 450.
2. Pulse pecans, bread, thyme, salt and cayenne pepper in a food processor until nuts are finely ground.
3. In a small bowl, whisk egg whites and cornstarch.
4. Dip chicken breasts first in the egg-white mixture, then in the pecan crumb mixture to coat.
5. Heat oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side, or until lightly browned.
6. Place skillet in oven and cook 5 minutes, until cooked through and golden.
7. Top with horseradish sauce, if desired.
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