- Recipes Home
- Interest Groups
Boneless Chicken Breasts With Pecan Walnut Crust Recipe
|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)|
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 mg
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
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.