Pecan Crusted Chicken
These Pecan Crusted Chicken Cutlets are the perfect weeknight dinner. Easy to make, gluten free, crunchy + so full of flavor!
Servings: 4 people
Calories: 425kcal
Ingredients
- 1 lbs boneless, skinless chicken cutlets (approx 6 cutlets)
- 1.5 cups Diamond Nuts Pecans
- 1.5 tablespoons fresh rosemary chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon almond milk
Instructions
- Preheat oven to 400 degrees
- Line a cookie sheet with parchment paper
- In a food processor, pulse pecans, rosemary, and dried spices until they are a finely ground texture. Be careful not to over pulse (see photo for guidance on texture) Set pecan mixture aside in a bowl.
- In a separate bowl whisk together egg and milk.
- Take chicken breasts + coat in egg mixture, then immediately coat in pecan crust mixture.
- Place chicken on parchment paper
- Bake at 400 for 30 minutes, flipping at the 15 minute mark
Video
Notes
Substitutions for this recipe:
- Nuts: You can sub walnuts or cashews for pecans
- Rosemary: You can omit rosemary if you prefer, or sub in thyme
Nutrition
Serving: 5.5oz | Calories: 425kcal | Carbohydrates: 5g | Protein: 37g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 151mg | Sodium: 584mg | Potassium: 721mg | Fiber: 3g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 2.4mg | Calcium: 42mg | Iron: 1.7mg
