Spicy Pecan-Crusted Chicken
- Active Time 30m
- Total Time 30m
Buttery-tasting pecans combine with spicy chipotle and zesty orange to coat chicken with pizzazz. Make it a meal: Enjoy with mashed potatoes and a spinach salad.
- 4 boneless, skinless chicken breasts (1 to 1 1/4 pounds), trimmed
- 1/2 cup pecan halves or pieces
- 1/4 cup plain dry breadcrumbs
- 1 1/2 teaspoons freshly grated orange zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle pepper
- 1 large egg white
- 2 tablespoons water
- 1 tablespoon canola oil, divided
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4 inch thickness.
Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
281 calories; 15g total fat; 2g total saturated fat; 66mg cholesterol; 430mg sodium; 7g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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