Seasoned Pecan Chicken Breasts
"This recipe comes from the 2010 cookbook, Taste of Home Prize Winning Recipes."
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 3 egg whites
- 1⁄4 cup chicken coating mix (or seasoned bread crumbs)
- 1⁄2 cup pecans, chopped
- 1⁄8 teaspoon Chinese five spice powder
- 6 boneless skinless chicken breast halves, small
directions
- Preheat oven to 400 degrees F, then grease s 15"x10" baking pan.
- In a shallow bowl, lightly beat egg whites.
- In another bowl, combine coating mix, pecans & five-spice powder. then dip each breast into egg whites before rolling it in coating mixture.
- Place in the prepared baking pan & bake, uncovered, for 25 minutes or until meat thermometer reads 170 degrees F.
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Reviews
-
The vote around the table was that I should have put some melted butter over the chicken before baking, or sprayed with cooking spray. It was a little dry. The coating was very nice. We ended up serving it with a honey mustard sauce that we whipped up on the spot. I think this will be nice tomorrow sliced up and served on top of a salad with a nice dressing. Thanks for sharing! Made for Potluck tag. -
Great balance of flavors. Turned out most and with a beautiful brown coat. Due to only feeling so-so about Chinese five spice only used half of what was called for (1/16 of teaspoon). Am tucking this away as a keeper. Thanks so much for the post. -
DH and I both found the chicken on the dry side. I did spray the tops of the chicken with cooking spray trying to moisten the coating but it still came out really dry. I used Krusteaz's coating mix. We did like the flavor of the pecans and the five spice powder. I served it with a side of honey mustard for dipping. Thanks for posting :) -
Really loved the flavor of this chicken! So few ingredients with such a tasty reward! I used crushed cornflakes and followed the recipe, as directed. Before cooking, I gently sprayed the coating on the breast with a bit of cooking spray. I had never used 5 spice powder before, and found the flavor intriguing. I will be making these again! Thanks for sharing, Sydney Mike! -
*Reviewed for Aussie NZ Forum Recipe Swap April 2010 * Fantastic! So, so easy to make and tasted so, so good . Very healthy and low fat. Loved that the chicken was baked rather than pan fried too. My husband hadn't even realised that I had baked this chicken in the oven- it was just so good. I used the ingredients as listed but used gluten-free Orgran brand cornflake crumbs with some salt and pepper in place of the chicken coating mix- to make my chicken gluten-free suitable. I couldn't get small chicken breast fillets but used 3 large- sliceing them through the middle to make them thinner-worked perfectly and the timing for the recipe was just right. Served with steamed carrots and corn. The five spice powder complimented the pecans perfectly- though you really could just use your favourite herb/powder flavours with the recipe. Made a quick dipping sauce from sour cream, American style mustard sauce and some honey. I think this recipe would be ideal made on 'nugget' sized pieces or using chicken breast tenderlon/tenders for kids sized servings. Totally loved this recipe. Photo also to be posted :)
Tweaks
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*Reviewed for Aussie NZ Forum Recipe Swap April 2010 * Fantastic! So, so easy to make and tasted so, so good . Very healthy and low fat. Loved that the chicken was baked rather than pan fried too. My husband hadn't even realised that I had baked this chicken in the oven- it was just so good. I used the ingredients as listed but used gluten-free Orgran brand cornflake crumbs with some salt and pepper in place of the chicken coating mix- to make my chicken gluten-free suitable. I couldn't get small chicken breast fillets but used 3 large- sliceing them through the middle to make them thinner-worked perfectly and the timing for the recipe was just right. Served with steamed carrots and corn. The five spice powder complimented the pecans perfectly- though you really could just use your favourite herb/powder flavours with the recipe. Made a quick dipping sauce from sour cream, American style mustard sauce and some honey. I think this recipe would be ideal made on 'nugget' sized pieces or using chicken breast tenderlon/tenders for kids sized servings. Totally loved this recipe. Photo also to be posted :)
