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Pecan Parmesan Chicken

In the South, we love our fried chicken and we also love pecans. This is my favorite way to combine the two. I treat moist chicken breasts to a crunchy coating of pecans, Parmesan cheese, basil and oregano.—Dawn Harvey, Danville, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 cups soft bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup ground pecans
  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 2 large egg whites
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil


  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture.
  • In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned.
  • Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.
Nutrition Facts
1 each: 238 calories, 10g fat (2g saturated fat), 66mg cholesterol, 342mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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  • buickqueen
    Feb 10, 2013

    No comment left

  • ConnieK
    Jan 21, 2013

    Very good. Easy to make and think that you could just make it on the stove top in warmer months if you don't want to heat up the oven to finish it off. Will be making again for sure.

  • Justquilting
    Jul 8, 2010

    This was really good. I prepared it as described and wouldn't change a thing. Children and adults enjoyed. It's a keeper!

  • TMFleck
    Oct 18, 2009

    No comment left

  • suziecrook
    Oct 9, 2007

    No comment left

  • nancy332
    Oct 4, 2007

    No comment left