Total Time
20mins
Prep 10 mins
Cook 10 mins

I love the taste of pecans as part of the 'crust' on this chicken. This was clipped from a magazine and adapted slightly.

Ingredients Nutrition

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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