Source: dLife

Baked chicken breasts encrusted with pecans.

Servings

1 olive oil cooking spray
1 egg whites
2 tbsp chopped pecans , toasted, minced
1 tsp chopped parsley
0.25 tsp salt
0.5 lb boneless skinless chicken breasts , trimmed of visible fat
1 tsp dijon mustard (optional)

1 Preheat oven to 350°F.
2 Spread pecans on small, nonstick baking sheet.
3 Place baking sheet on top rack of oven.
4 Bake, watching closely, for 2-4 minutes, or until lightly browned. Remove. Set aside to cool.
5 Lightly coat small, nonstick baking sheet with olive oil spray.
6 In small, shallow bowl, beat egg white with fork until frothy.
7 In second bowl, combine the pecans, parsley, and salt.
8 Spread half of the pecan mixture on a sheet of waxed paper.
9 Dip chicken breast into egg white to coat.
10 Press smooth side of the breast into nut mixture.
11 Place breast, nut side up, on prepared baking sheet.
12 Repeat steps 6-8 with second breast and place on baking street.
13 Bake for 20 minutes or until juices run clear when poked with fork.
14 Let stand 5 minutes.
15 Serve with Dijon mustard for dipping, if desired.