Being on Atkins for the last two weeks I decided to try this recipe that I created in my little ole’ head. It’s a parmesan pecan crusted chicken breast that is baked in the oven and oh so delicious. I’ll post this photo tomorrow because I am making it for Sunday night supper. Couldn’t be easier.
Preheat your oven to 325F
Take 2 chicken breasts, rinsed and dried, and pound them between two sheets of plastic until about 1/4 inch to 3/8 of an inch thick. Season with salt and pepper.
Beat up two eggs and season with salt, pepper and a dash cayenne. Set aside.
Line a sheet pan with foil and spray with Pam, preferably Olive oil flavor.
In the food processor crush 1 cup of pecans until finely chopped. Add one cup of grated parmesan cheese and whirl around a bit. Season with salt, pepper and cayenne. Place on a flat dish for coating.
Dip the chicken breast into the egg and then directly into the crumbs, pressing into the chicken so that it sticks. Turn over and do the same, and repeat with the other breast. Place each breast on the prepared pan.
Spray each breast with a little Pam and place in the oven for about 15-20 minutes until done. Serve over a bed of greens. Serves 2.
