Pecan Crusted Chicken
submitted by: Anita Denton (amended from Joyful Healthy Eats)
serves
things you need: 4 | chicken breasts 1 | egg white 1 cup | pecans, chopped 1 tsp | salt 1 tsp | onion powder 1 tsp | garlic powder 1 tsp | pepper 1 tsp | smoked paprika 1/2 cup | almond flour 2 tbsp | butter 1 tbsp | vegetable oil
instructions:
Heat oven to 400 degrees Fahrenheit. To a medium bowl add chopped pecans, al- mond flour, salt, onion powder, pepper, smoked paprika and garlic powder. Mix until incorpo- rated. Pat chicken breasts dry. Dredge each chicken breast front and back in egg white mixture then in the pecan mixture. Make sure to press the pecan mix into the chicken breasts good.
Place coated chicken breasts on a plate and put in the refrigerator covered for 30 minutes.
Heat a large skillet to medium high heat. Add vegetable oil and butter to pan and place chick- en breasts in skillet.
Saute chicken for 5-6 minutes per side until brown.
Remove chiken from stove top to oven safe dish and bake for 20-30 minutes, or until completely cooked.
Remove chicken from the oven. Let sit for 3-4 minutes to cool down and enjoy!
Note: Sometimes I use Dijon mustard mixed with mayo in place of the egg white to add a little oomf!
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