Seasoned Pecan Chicken Breasts

Total Time
Prep 5 mins
Cook 25 mins

This recipe comes from the 2010 cookbook, Taste of Home Prize Winning Recipes.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F, then grease s 15"x10" baking pan.
  2. In a shallow bowl, lightly beat egg whites.
  3. In another bowl, combine coating mix, pecans & five-spice powder. then dip each breast into egg whites before rolling it in coating mixture.
  4. Place in the prepared baking pan & bake, uncovered, for 25 minutes or until meat thermometer reads 170 degrees F.


Most Helpful

The vote around the table was that I should have put some melted butter over the chicken before baking, or sprayed with cooking spray. It was a little dry. The coating was very nice. We ended up serving it with a honey mustard sauce that we whipped up on the spot. I think this will be nice tomorrow sliced up and served on top of a salad with a nice dressing. Thanks for sharing! Made for Potluck tag.

breezermom July 27, 2010

Great balance of flavors. Turned out most and with a beautiful brown coat. Due to only feeling so-so about Chinese five spice only used half of what was called for (1/16 of teaspoon). Am tucking this away as a keeper. Thanks so much for the post.

Debbwl May 29, 2010

DH and I both found the chicken on the dry side. I did spray the tops of the chicken with cooking spray trying to moisten the coating but it still came out really dry. I used Krusteaz's coating mix. We did like the flavor of the pecans and the five spice powder. I served it with a side of honey mustard for dipping. Thanks for posting :)

teresas May 21, 2010

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