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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Awesome quick meal! Juicy on the inside with an awesome crunchy exterior. This is great with hazelnuts and almonds instead of pecans as well. I usually pair with a steamed green vegetable and a small serving of parmesan mashed potatoes. This goes very well with a Sauvignon Blanc or a Chardonnay. Ingredients:
6 boneless chicken breast halves |
3 egg whites |
1/2 cup panko breadcrumbs (asian bread crumbs) |
1/8 teaspoon chinese five spice powder |
1/2 cup pecans, chopped |
1 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon thyme |
1/4 teaspoon basil or 1/4 teaspoon rosemary |
1/4 teaspoon salt |
1 dash paprika |
Directions:
1. Preheat oven to 400°F.
2. Wrap chicken lightly in Saran wrap and pound chicken to a uniform thickness (approx 1/2 inch thick).
3. In a bowl lightly beat the egg whites.
4. In a separate bowl combine Panko and remaining ingredients.
5. Dip chicken in egg whites then in the Panko mixture.
6. Place chicken in a greased pan. Bake uncovered for 25 minutes or until chicken is no longer pink.
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