Prep 5 mins
Cook 25 mins
This recipe comes from the 2010 cookbook, Taste of Home Prize Winning Recipes.
- 3 egg whites
- 1⁄4 cup chicken coating mix (or seasoned bread crumbs)
- 1⁄2 cup pecans, chopped
- 1⁄8 teaspoon Chinese five spice powder
- 6 boneless skinless chicken breast halves, small
- Preheat oven to 400 degrees F, then grease s 15"x10" baking pan.
- In a shallow bowl, lightly beat egg whites.
- In another bowl, combine coating mix, pecans & five-spice powder. then dip each breast into egg whites before rolling it in coating mixture.
- Place in the prepared baking pan & bake, uncovered, for 25 minutes or until meat thermometer reads 170 degrees F.
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.
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.
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 :)