Pecan-Crusted Chicken
Long Grain and Wild Rice Pilaf and Cheesy Broccoli
Ingredients
- 1 cup chopped pecans
- 1 cup panko breadcrumbs
- ¼ tsp cayenne pepper
- 2 lb boneless, skinless chicken breasts
- 2 egg whites
Instructions
- Pulse nuts, panko, and cayenne pepper in a food processor until finely crumbled.
- Cut chicken in half crosswise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Lightly season chicken with salt and pepper.
- Beat egg whites in a small bowl until foamy. Dip chicken in egg whites; dredge in nut mixture.
- Cook chicken, in 2 batches, in 2 Tbsp hot oil per batch in a large nonstick skillet over medium heat 3 minutes per side or until done.
Side Dish Ingredients
- 2 (6.2-oz) boxes long grain and wild rice
- 2 (10-oz) boxes frozen broccoli with cheese sauce
Side Dish Instructions
- Cook rice according to package directions.
- Heat broccoli according to package directions.
30 Minute Meals Meal Plan
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