Active Time: 30 minutes | Total Time: 30 minutes
- 4 boneless, skinless chicken breasts, (4-5 oz. each), trimmed
- 1/2 cup pecan halves or pieces
- 1/4 cup plain dry breadcrumbs
- 1 1/2 teaspoons freshly grated orange zest
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle pepper
- 1 large Egg
- 2 tablespoons water
- 1 tablespoon canola oil, divided
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. • Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg and water in a shallow dish until combined. Dip each chicken breast in the egg mixture, and then dredge both sides in the pecan mixture. • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Nutrition Per serving: 270 calories; 15 g fat ( 2 g sat , 8 g mono ); 63 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 411 mg sodium; 271 mg potassium.