Sunday, September 11, 2011

Pean Crusted Chicken

serves 4 ( 6 points+)

  • ¼ c. skim milk
  • 1-1/4 c. soft bread crumbs
  • ½ c. finely chopped pecans
  • ¼ c. grated Parmesan cheese
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 4 boneless, skinless chicken breast halves ( 4 oz. each)
  • 2 tsp. canola oil

Place milk in a shallow bowl, combine the bread crumbs with the next 5 ingredients ( through garlic powder) in another shallow bowl. Dip chicken in milk, then coat in bread crumb mixture. Heat oil in a large nonstick skillet coated with cooking spray. Brown chicken. Remove and place in a baking dish coated with cooking spray. Bake at 350 for 20-25 minutes or until cooked through.

adapted from "healthy cooking"


  1. I just thought you'd like to know that I make this chicken all the time! It's so easy & delicious! :)

  2. I made this last night, and it was great! I even had to substitute cheddar for parmesan. Definitely yummy. Do you think that browning beforehand is necessary? I am always trying to use less pans and time....

    1. Not sure, Heather, about it being necessary to brown it beforehand. You could always try it without browning. The bread crumb mixture might stay on better that way too :)


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