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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This looks like a nice dish for fall. Ingredients:
1 1/2 cups finely chopped pecans, toasted |
2 tablespoons chopped parsley |
1 1/2 teaspoons salt |
2 egg whites |
4 boneless skinned chicken breasts |
Directions:
1. Combine first 3 ingredients in a bowl.
2. Beat egg whites with a fork just until foamy.
3. Dip both sides of chicken in egg; dredge in pecan mixture. Arrange chicken breasts on a lightly greased aluminum foil-lined baking sheet.
4. Bake at 400° for 20 to 25 minutes or until chicken is done. Serve with Creamy Mushroom-Artichoke Sauce, if desired.
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