16oz boneless skinless chicken breasts , butterflied and lightly pounded (4-4 oz. pieces)
1/2cup chopped pecans , divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs , beaten
4 egg whites , beaten
2pinch black pepper , freshly ground, to taste
2pinch salt , to taste (optional)
2tbsp safflower oil (oil for frying)
1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per
side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.
Nutrition Facts
Makes 4servings
Amount Per Serving
Calories 338.1
Total Carbs 2.4 g
Dietary Fiber 1.4 g
Sugars 0.9 g
Total Fat 20.5 g
Saturated Fat 2.2 g
Unsaturated Fat 18.3 g
Potassium 472.7 mg
Protein 36.2 g
Sodium 155.9 mg
Dietary Exchanges
3 1/4 Fat, 4 1/4 Very Lean Meat
4 Servings
Additional Information
Filberts or blanched almonds can be substituted for the pecans.