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Pecan Parmesan Chicken

November 20, 2013

1 Pecan Parmesan Chicken

1 Pecan Parmesan Chicken (2)

6 boneless skinless chicken breasts

Cut chicken in half length-wise (so you have 12 “skinny” chicken fillets).

1 Lazy Man Chicken Cordon Bleu (3)

1 1/2 cups italian seasoned bread crumbs

1/3 cup parmesan cheese

1/3 cup ground pecans

1 tsp. italian seasoning

1 tsp. seasoned salt

1/2 tsp. garlic granules

1/2 tsp. dried basil

1/4 tsp. pepper

In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.

1 Pecan Parmesan Chicken (4)

2 tsp. cornstarch

2 egg whites

2 – 3 tsp. water

In a small bowl, combine the cornstarch and egg whites.  Add a little water to thin down a bit.  Pour this into a shallow bowl or pie plate.

1 Pecan Parmesan Chicken (5)

1 T. olive or canola oil

Dip each chicken piece into the egg mixture and then coat with crumb mixture.

1 Pecan Parmesan Chicken (7)

1 Pecan Parmesan Chicken (8)

Preheat oven to 450 degrees.

Heat oil in a large non-stick skillet.

Brown the chicken for 3 – 5 minutes on each side.

1 Pecan Parmesan Chicken (1)

Transfer chicken to an ungreased baking pan.

Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.

Makes 6 servings (2 fillets per serving)

WEIGHT WATCHERS:  7.3 PointsPlus per serving

FULL RECIPE WITHOUT PICTURES —

PECAN PARMESAN CHICKEN

6 boneless skinless chicken breasts

1 1/2 cups italian seasoned bread crumbs

1/3 cup parmesan cheese

1/3 cup ground pecans

1 tsp. italian seasoning

1 tsp. seasoned salt

1/2 tsp. garlic granules

1/2 tsp. dried basil

1/4 tsp. pepper

2 tsp. cornstarch

2 egg whites

2 – 3 tsp. water

1 T. olive or canola oil

Preheat oven to 450 degrees.

Cut chicken in half length-wise (so you have 12 “skinny” chicken breasts).

In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.

In a small bowl, combine the cornstarch and egg whites.  Add a little water to thin down a bit.  Pour this into a shallow bowl or pie plate.

Dip each chicken piece into the egg mixture and then coat with crumb mixture.

Heat oil in a large non-stick skillet.

Brown the chicken for 3 – 5 minutes on each side.

Transfer chicken to an ungreased baking pan.

Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.

Makes 6 servings.

WEIGHT WATCHERS:  7.3 PointsPlus per serving

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