Your Gluten Free Coach

Gluten-Free Pecan Crusted Chicken

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Simply delish! This crunchy, flavorful chicken is great with a variety of sides – potatoes, rice, veggies, or you can dress it up with a salad of mixed greens or baby spinach. My favorite is pictured here – atop baby spinach.

Ingredients

  • 2 large chicken breasts, pounded and halved
  • Olive oil

Dipping mixture:

  • 2 egg whites
  • 2 teaspoons cornstarch
  • Juice or ½ lemon

Crusting Mixture

  • 1 cup dry bread crumbs
  • 1 Tablespoon chopped parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 lemon, zested (or use 1 ½ teaspoons lemon peel)
  • ¾ cup finely chopped pecans
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika

In case you want to dress it up Honey Mustard Dressing

  • 1/3 cup honey
  • 1 ½  Tablespoon Dijon mustard
  • 3 Tablespoons olive oil
  • 1  Tablespoon apple cider vinegar
  • Juice of ½ lemon (or lemon juice)

Instructions

Chicken

  1. Preheat oven to 450°F.  
  2. Prepare chicken breasts by pounding out to about ½ inch; cut in half.  
  3. Mix dipping mixture in a shaker and pour into a shallow dish.  
  4. Combine ingredients for crusting mixture in a separate dish; mix well. 
  5. Dredge prepared chicken in dipping mixture, then crusting mixture.
  6. You can let it rest at room temperature on a rack for a half-hour or cook immediately. 
  7. Heat oven-proof skillet over medium-high heat; add about 3 tablespoons olive oil. 
  8. Saute chicken for about 4 minutes – until golden brown.
  9. Carefully turn the chicken over and cook on the stovetop for 2 more minutes. 
  10. Transfer the skillet to the oven to finish cooking for about 8 minutes (until internal temp is 165°F).
  11. Remove from oven; serve immediately if serving with warm sides. Transfer to a cooling rack to cool some if serving with salad greens. 

Dressing

  1. Whisk together dressing ingredients. 
  2. Pour over salad greens and top with chicken.