• 4servings
  • 30minutes
  • 281calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless, skinless chicken breasts

  2. 1/2 cup(s) pecan halves

  3. 1/4 cup(s) plain dry breadcrumbs

  4. 1 1/2 teaspoon(s) freshly grated orange zest

  5. 1/2 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground chipotle pepper

  7. 1 large egg white

  8. 2 tablespoon(s) water

  9. 1 tablespoon(s) canola oil

Instructions Jump to Ingredients ↑

  1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

  2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.


Send feedback