Pecan-Crusted Chicken
Green Beans with Thyme Butter
Ingredients
- ½ cup panko breadcrumbs
- ⅓ cup finely chopped pecans
- 1 large egg, lightly beaten
- 3 (6-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- ¼ cup white wine
- 3 Tbsp heavy cream
- 1½ Tbsp coarse-grain Dijon mustard
Instructions
- Preheat oven to 400°F. Stir together panko and pecans in a shallow dish; place egg in a separate shallow dish.
- Dip chicken in egg, then dredge in pecan mixture, gently pressing to adhere. Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned.
- Transfer to a lightly greased baking dish. Bake 8 to 10 minutes or until done.
- Meanwhile, wipe skillet clean. Add wine to skillet; cook over medium-high heat 1 minute. Stir in cream and mustard.
- Bring to a boil, reduce heat, and simmer 2 minutes or until thickened; serve sauce over chicken.
Side Dish Ingredients
- 2 Tbsp butter, softened
- ¼ tsp dried thyme (or use 1 tsp fresh)
- ¼ tsp lemon zest
- 1 (12-oz) pkg frozen green beans
- ¼ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine butter, thyme, and lemon zest.
- Cook green beans according to package directions; season with salt and pepper. Drizzle with butter mixture.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
492
|
152
|
644
|
| Fat (g) | 28 | 12 | 40 |
| Sat. Fat (g) | 7 | 7 | 14 |
| Protein (g) | 43 | 1 | 44 |
| Carb (g) | 13 | 7 | 20 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 500 | 352 | 852 |
Low Carb Meal Plan
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