Recipe courtesy of Cathy&John
Ingredients
1 lb. boneless, skinless chicken breast (cut into six pieces)
1/2 cup halved pecans (use whatever nuts you have - I've used walnuts)
1/4 cup plain bread crumbs
1 tsp pepper/salt
1/2 cup reduced calorie syrup (I've used pure amber maple syrup)
1/2 cup halved pecans (use whatever nuts you have - I've used walnuts)
1/4 cup plain bread crumbs
1 tsp pepper/salt
1/2 cup reduced calorie syrup (I've used pure amber maple syrup)
Directions
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. (I used PAM)
Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Place in shallow bowl.
Put the syrup into a bowl.
Put the chicken into the syrup, coating both sides completely. (I brushed the syrup onto the chicken)
Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.
Lay on the prepared baking sheet. Bake for 30 - 35 minutes, or until the chicken is cooked through.
Line a baking sheet with parchment paper. (I used PAM)
Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Place in shallow bowl.
Put the syrup into a bowl.
Put the chicken into the syrup, coating both sides completely. (I brushed the syrup onto the chicken)
Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.
Lay on the prepared baking sheet. Bake for 30 - 35 minutes, or until the chicken is cooked through.
Number of Servings: 6
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