Baked Pecan Chicken

Baked Pecan Chicken
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  • Creamy Mushroom-Artichoke Sauce (optional)
  • 1 ½ cups finely chopped pecans, toasted
  • 1 ½ teaspoons salt
  • 2 egg whites
  • 4 skinned and boned chicken breasts
  • 2 tablespoons chopped parsley

Combine first 3 ingredients in a bowl. Beat egg whites with a fork just until foamy. Dip both sides of chicken in egg; dredge in pecan mixture. Arrange chicken breasts on a lightly greased aluminum foil-lined baking sheet. Bake at 400° for 20 to 25 minutes or until chicken is done. Serve with Cre...

View full recipe at My Recipes


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