Pecan-Crusted Chicken Breast

8 min prep time
20 min cook time
4servings
Recipe by Jackie Newgent, RDN, CDN Source Clean & Simple Diabetes Cookbook Photo by Eric Hinders/Mittera
Pecan-Crusted Chicken Breast

How to Make Pecan-Crusted Chicken Breast

This chicken dish takes just 8 minutes of prep time, 20 minutes in the oven, and voila! The result is actually impressive enough to serve for a special occasion but comforting enough to pair with your comfy clothes. You’ll enjoy the homestyle crunchiness from the pecans along with a hint of natural sweetness and spiciness. Serve it with a harvest salad and sweet potato fries.

 

8 min prep time
20 min cook time
4servings
1 breast (about 5 oz)
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Step-By-Step Instructions:

  1. Preheat the oven to 425° F. Prep a large rimmed baking sheet. For easier cleanup and less sticking, line with parchment paper (optional).
  2. Place the pecans in a food processor. Pulse until they look like breadcrumbs. Transfer to a rimmed plate.
  3. Place the chicken on the baking sheet. In a small bowl, stir together the applesauce and mustard. Spoon the applesauce-mustard mixture on top of each breast, spreading it evenly with the back of the spoon. Firmly press the applesauce-mustard side of each chicken breast into the pecans. Place the chicken back on the baking sheet, pecan-crusted side up. Sprinkle any remaining pecans on the chicken; press to adhere. Sprinkle with salt.
  4. Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165° F. Divide among four dinner plates and serve.
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Nutrition facts

4 Servings

  • Serving Size
    1 breast (about 5 oz)
  • Amount per serving Calories 300
  • Total Fat 15g
    • Saturated Fat 2g
    • Trans Fats 0g
  • Cholesterol 95mg
  • Sodium 270mg
  • Total Carbohydrate 3g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 37g
  • Potassium 370mg
  • Phosphorous 305mg
Ingredients
pecan pieces
1/2 cup
boneless, skinless chicken breasts
4 (6-oz) breasts
unsweetened applesauce
3 tbsp
spicy brown mustard
1 tbsp
sea salt
1/4 tsp

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I made this tonight as my first meal from the Diabetes Food Hub. I used chicken cutlets because that is what was on hand. I made with air fryer asparagus, and mini potatoes. The pecans were a little moist and wanted to mush in the processor. Not a big deal, I just applied to the chicken by hand. I did substitute stone ground mustard instead of spicy.

I found it appealing in presentation and very tasty. Instructions were easy to follow, and I will be making this again.