Pecan Crusted Chicken
This pecan crusted chicken recipe makes crispy baked chicken nuggets lightened up with a delicious, crunchy coating of crushed pecans and tortilla chips.
Servings: 25 nuggets
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into 1-inch cubes
- salt and freshly ground black pepper to taste
- 2 cups crushed tortilla chips (I always use what's on the bottom of the bag)
- ½ teaspoon chili powder or to taste
- ½ tablespoon dried oregano
- ½ cup halved pecans or almonds
- ⅓ cup milk
Instructions
- Prep. Preheat oven to 400ºF. Line a baking sheet with foil. Lightly grease it with cooking spray and set aside.
- Make the pecan breading. Place chips, chili powder, and oregano in a food processor or blender. Process until well ground. Add pecans and pulse a few times, or until finely ground. Transfer the mixture to a plate.
- Bread the chicken. Pour milk into a bowl. Season the chicken pieces with salt and pepper. Dip the chicken first into the milk, and then roll it in the crumb mixture to coat.
- Bake. Place coated chicken nuggets on the previously prepared baking sheet. Bake for 12 to 15 minutes, or until the chicken is cooked through, turning once halfway through cooking.
- Finish and serve. Remove the chicken from the oven and let it rest for a few minutes before serving.
Nutrition
Serving: 1nugget | Calories: 81kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 11mg | Sodium: 61mg | Potassium: 98mg | Fiber: 0g | Sugar: 0g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.4mg
