Boneless Chicken Breasts With Pecan Walnut Crust
|Boneless, skinless chicken breast halves||6|
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Chopped toasted pecans||1⁄2 Cup (8 tbs) (Finely Chopped)|
|Plain dry bread crumbs||1⁄2 Cup (8 tbs)|
Using a meat mallet, pound the chicken breasts lightly between two sheets of plastic wrap with a flat mallet until they are 1/2-inch thick.
Stir together the mustard and eggs in a flat bowl.
Toss together the pecans, walnuts and bread crumbs in another bowl.
Dip chicken in egg mixture and then coat well with the bread crumbs.
Rotate the chicken in the Flat Standard Basket for 20 minutes or until lightly browned and cooked through.
Serving size: Complete recipe
Calories 2017 Calories from Fat 506
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 11.1 g55.7%
Trans Fat 0.3 g
Cholesterol 1021.5 mg340.5%
Sodium 1911.4 mg79.6%
Total Carbohydrates 103 g34.2%
Dietary Fiber 6.9 g27.6%
Sugars 14.3 g
Protein 266 g532.1%
Vitamin A 14.1% Vitamin C 20.6%
Calcium 21.2% Iron 82.1%
*Based on a 2000 Calorie diet