Pecan-crusted Chicken
Recipe type: Main, Chicken
Cook time: 
Total time: 
Serves: 4
  • 2 boneless, skinless chicken breast halves
  • 2 egg whites
  • 2 t cornstarch
  • Juice of ½ lemon
  • 1 cup coarse dry bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 t kosher slat
  • ¼ tsp ground black pepper
  • Zest of one lemon, minced
  • ¾ cup chopped pecans
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ¼ tsp cayenne
  1. Preheat oven to 450 degrees.
  2. Prepare chicken breasts, cutting and pounding.
  3. Blend egg whites, cornstarch, and lemon juice with a fork in a wide shallow dish; set aside.
  4. Combine bread crumbs, parsley, salt, pepper, and zest in a second wide shallow dish. Crust chicken breasts. Let rest at room temperature on a rack for 20-30 minutes to set crust.
  5. Saute chicken in oil in a large, nonstick, oven proof skillet over medium heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
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