Pecan Crusted Chicken
Serves 4
Time 40 min
A crispy coating of crushed pecans and cornflakes gives these lean, boneless chicken breasts a tasty oven "fried" crunch. Try swapping the pecans for almonds or walnuts, if you like.
Ingredients
- 1 1/2 cup buttermilk
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoon fine sea salt, divided
- 1 tablespoon garlic powder
- 4 (6-8 ounces) boneless, skinless chicken breast cutlets
- 4 cups 365 Everyday Value™ Corn Flakes
- 1 cup whole pecans
Method
Position the oven rack to middle shelf; preheat to 375ºF. Spray a baking sheet with nonstick spray and set aside.
Whisk together buttermilk, cayenne pepper, 1 teaspoon of salt, and garlic powder.
Add chicken; marinate 10 minutes.
While chicken is marinating, coarsely grind corn flakes and pecans, separately, in a food processor.
Mix together in a large bowl; season with remaining salt.
Lift a chicken breast out of buttermilk, allowing excess to drain off into bowl.
Cover entire chicken breast in corn-flake mixture and transfer to baking sheet.
Repeat with remaining chicken. Discard any remaining batter.
Bake 20 minutes or until internal temperature reaches 170ºF on instant-read thermometer.
Nutritional Info:
Per serving: 530 calories (220 from fat), 25g total fat, 3.5g saturated fat, 110mg cholesterol, 1280mg sodium, 32g carbohydrates (4g dietary fiber, 6g sugar), 46g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 cup buttermilk
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoon fine sea salt, divided
- 1 tablespoon garlic powder
- 4 (6-8 ounces) boneless, skinless chicken breast cutlets
- 4 cups 365 Everyday Value™ Corn Flakes
- 1 cup whole pecans