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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
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:
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Preheat the oven to 425° F. Prep a large rimmed baking sheet. For easier cleanup and less sticking, line with parchment paper (optional).
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Place the pecans in a food processor. Pulse until they look like breadcrumbs. Transfer to a rimmed plate.
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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.
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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.
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Sprinkle any remaining pecans on the chicken; press to adhere. Sprinkle with salt.
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Bake for about 20 minutes, or until the chicken reaches an internal temperature of 165° F. Divide among four dinner plates and serve.
Nutrition facts
4 Servings
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Serving Size
1 breast (about 5 oz)
- Amount per serving Calories 310
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Total Fat
14g
- Saturated Fat 2g
- Cholesterol 125mg
- Sodium 270mg
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Total Carbohydrate
3g
- Dietary Fiber 2g
- Total Sugars 2g
- Protein 40g
- Potassium 632mg
- 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
Reviews & Ratings
Recommended
I found it appealing in presentation and very tasty. Instructions were easy to follow, and I will be making this again.