Pecan Pecan-crusted Chicken Breast

Baking chicken in seasoned and chopped pecans is a lovely way to serve it. The seasonings can be altered to one’s taste. Use dried tarragon in place of the dried oregano. Use onion powder in place of garlic powder. Use smoked paprika in place of sweet paprika. Then, drizzle with an optional curry powder sauce to make it your own.

2 servings

INGREDIENTS:

1 teaspoon lemon juice

1 tablespoon Dijon mustard

2 egg whites

¾ cup pecans, finely chopped

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon sea salt

2 boneless, skinless chicken breast halves

¼ cup coconut flour

Optional Sauce

1 tablespoon sour cream

1 tablespoon Dijon mustard

1 teaspoon lemon juice

¼ teaspoon curry powder

DIRECTIONS:

Preheat the oven to 400°F. Line a sheet pan with parchment paper or Silpat liner.

In a small bowl, whip the lemon juice into the mustard, then whip it into the egg whites.

Toss the pecans, oregano, garlic powder, paprika, and salt in a pie pan.

In another pie pan, place the coconut flour.

Dredge the chicken breasts in the coconut flour, shaking off the excess. Then, dip them in the egg white mixture, followed by the pecan mixture. Place on the lined sheet pan. Bake in the oven for twenty to twenty-five minutes until 165°F.

Optional Sauce

Whip the lemon juice into the mustard and sour cream in a small bowl, followed by the curry powder. Taste, Think, Transform with salt. Drizzle over the chicken breast.

Pecan Pecan-crusted Chicken Breast

Pecan Pecan-crusted Chicken Breast
Yield: 2 servings
Author:
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Baking chicken in seasoned and chopped pecans is a lovely way to serve it. The seasonings can be altered to one’s taste. Use dried tarragon in place of the dried oregano. Use onion powder in place of garlic powder. Use smoked paprika in place of sweet paprika. Then, drizzle with an optional curry powder sauce to make it your own.

Ingredients

  • 1 teaspoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 egg whites
  • ¾ cup pecans, finely chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • 2 boneless, skinless chicken breast halves
  • ¼ cup coconut flour
  • Optional Sauce
  • 1 tablespoon sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon curry powder

Instructions

  1. DIRECTIONS:
  2. Preheat the oven to 400°F. Line a sheet pan with parchment paper or Silpat liner.
  3. In a small bowl, whip the lemon juice into the mustard, then whip it into the egg whites.
  4. Toss the pecans, oregano, garlic powder, paprika, and salt in a pie pan.
  5. In another pie pan, place the coconut flour.
  6. Dredge the chicken breasts in the coconut flour, shaking off the excess. Then, dip them in the egg white mixture, followed by the pecan mixture. Place on the lined sheet pan. Bake in the oven for twenty to twenty-five minutes until 165°F.
  7. Optional Sauce
  8. Whip the lemon juice into the mustard and sour cream in a small bowl, followed by the curry powder. Taste, Think, Transform with salt. Drizzle over the chicken breast.

Nutrition Facts

Calories

494.51

Fat (grams)

33.67 g

Sat. Fat (grams)

5.72 g

Carbs (grams)

17.04 g

Fiber (grams)

10.25 g

Net carbs

6.79 g

Sugar (grams)

3.52 g

Protein (grams)

33.91 g

Sodium (milligrams)

967.99 mg

Cholesterol (grams)

75.86 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chicken breast, pecan-crusted
entree, main dish
American
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Linda HierholzerENTRÉES