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Rachael Ray's 30-Minute Healthy Recipes

Crunchy Pecan Chicken


* 1 egg white, slightly beaten
* 2 TBSP pecans, chopped and toasted
* 1 tsp parsley flakes
* 1/4 tsp salt
* 1/2 lb chicken breasts, skinless and boneless

* substitute - may substitute chicken legs or thighs


1. Preset the oven temperature to 350 degrees.
2. Place the egg white into a shallow bowl.
3. Mix together the pecans, parsley and salt in a separate shallow bowl.
4. Dip the chicken breast into the egg white coating well and allowing any excess to drip off.
5. Roll the chicken pieces into the pecan mixture coating them well.
6. Spray a shallow roasting pan with a non stick cooking spray.
7. Place the chicken pieces into the roasting pan being careful to keep the chicken pieces from touching.
8. Bake 25 minutes or until no longer pink.


This is a very basic pecan encrusted chicken, so you can fancy it up any way you like. But, truth be told, it's perfect just the way it is! I happen to like chicken thighs better than the breasts, so I do substitute them. Either way, it's mighty tasty!

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