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Pecan Chicken

Yield

4 servings

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup whole buttermilk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup all-purpose flour
  • 1/2 cup finely ground pecans
  • 2 tablespoons canola oil

Nutrition Information

  • calories 443
  • fat 22.6 g
  • satfat 3.3 g
  • sodium 422 mg

How to Make It

  1. Preheat oven to 425°. Place chicken breast halves in a zip-top plastic bag. Combine buttermilk and egg. Add egg mixture to bag; seal. Marinate in refrigerator 4 hours. Remove chicken from bag; discard marinade. Sprinkle chicken with salt and pepper. Combine flour and finely ground pecans. Dredge chicken in flour mixture; shake off excess. Heat a large ovenproof skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; sauté for 4 minutes or until browned. Turn chicken over. Place skillet in oven; bake at 425° for 10 minutes or until done.