Tuesday, January 24, 2012

Pecan Crusted Chicken

Pecan Crusted Chicken

  • 1  cup pecans
  • 2  tablespoons cornstarch
  • 1  teaspoon dried thyme
  • 1  teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/8 tsp Cayenne
  • 1  egg
  • 2  tablespoons water
  • 4  boneless, skinless chicken breasts
  • cooking spray
  • 1  cup Greek Yogurt
  • 2  tablespoons Dijon mustard
  • 1/2 teaspoon white-wine vinegar
  • 1/2 teaspoon Splenda
  • 2  tablespoons chopped fresh parsley

  1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika,  1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
  2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
  3. In a large nonstick frying pan, spray and heat the skillet over moderate heat. Add the chicken to the pan and cook for 5 minutes. Spray the top of the chicken and turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
  4. Meanwhile, in a small bowl, combine the Greek yogurt, mustard, vinegar, Splenda, parsley, and a pinch of cayenne. Serve the chicken with the mustard dipping sauce.

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