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Oven-Fried Pecan Chicken Breasts




Source of Recipe


Angela Lowry


Recipe Introduction


Watch out Colonel Saunders!


List of Ingredients




1 1/2 cups herbed GFCF bread crumbs, just add 1 T french or
italian seasoning to bread crumbs or bake with herbs
3/4 cup pecans, finely chopped
1/3 cup GFCF flour
6 skinned, boned chicken breast halves
Whites from 3 large eggs, lightly beaten with a fork
3/4 tsp. salt
oil

Recipe



Lightly coat with oil a wire rack large enough to hold chicken in 1 layer. Set rack in a jelly-roll or large roasting pan.

Mix crumbs and pecans on a piece of wax paper.

Spread flour on another piece of wax paper.

Roll chicken in flour to coat, shaking off excess, then dip
into egg white.

Press into pecan mixture to coat well.

Heat oven to 450 degrees F.

Lightly coat both sides of chicken with cooking spray, sprinkle with salt and place on prepared rack.

Bake 20 minutes, turning once, until lightly browned, juicy
and no longer pink at centers.