Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
1 large egg white (egg sub)
4 tablespoons minced toasted pecans
1/4 cup dried bread crumbs (F1)
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon salt
fresh cracked black pepper
4 boneless skinless chicken breasts
2 tablespoons dijon mustard
1 tablespoon honey (agave nectar)
Directions:
Preheat the oven to 350 degrees. Lightly mist a nonstick baking sheet with cooking spray, or cover with parchment paper. In a small shallow bowl, beat the egg white, honey, and mustard with a fork.
In another small bowl, combine the toasted pecans, bread crumbs, parsley, salt, and pepper. Spread on a sheet of wax paper. Dip each chicken breast into the egg white/mustard mixture to coat. Place the smooth side of the breast on the nut mixture; press to adhere. Place the breast, nut side up, on the prepared baking sheet. Repeat with the other chicken breasts and place on the baking sheet, so that the pieces are not touching.
Bake for 25-30 minutes or until no longer pink. Let stand 5 minutes.
Notes:
Note: If you’ve never toasted pecans, it’s pretty simple to do. You can either spread them in a single layer on a non-stick baking sheet and bake on the top rack of a 350 degree oven for 2-4 minutes until lightly browned. You can also toast pecans or other nuts in a small skillet over medium heat. Keep an eye on them, because they can burn quickly. Your nose will know when they’re done though–toasted pecans smell delicious!
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