Baked Pecan Chicken Breasts
1 cup Hill Country Fare Pecan Halves, finely chopped
1 cup H-E-B All-Purpose Flour
6 tablespoons brown mustard
2 egg whites, beaten until foamy
4 Hill Country Fare Frozen Boneless Chicken Breasts, thawed
1 cup fresh bread crumbs
1/2 cup H-E-B More Fruit Mango-Peach Fruit Spread
Heat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup, then set aside
Season thawed chicken breasts with salt and black pepper to taste. Combine beaten egg whit
e and 4 tablespoons mustard and set aside. Combine pecan pieces and bread crumbs in a mixi
ng bowl and set aside.
Arrange ingredients in a row: seasoned chicken breasts, flour, beaten egg white mixture, a
nd pecan-bread crumbs mixture. Toss a chicken breast in flour and shake off excess flour.
Dip the flour-coated breast in the egg white mixture and then press into the pecan mixture
. Sauté the chicken on each side in oil until golden. Place the coated chicken breast on t
he prepared baking sheet. Coat and brown the remaining chicken breasts.
Bake the chicken breasts on the center oven rack for 12 minutes or until the juices run cl
ear. While chicken is baking, combine the mango peach fruit spread and remaining mustard i
n a small serving dish. Serve each baked pecan chicken breast with 2 tablespoons mango pea
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