3/4 c. low-fat buttermilk
4 5-ounce boneless skinless chicken breasts
1/4 c. pecans, finely chopped
1/3 c. plain dried bread crumbs
1 tsp. Cajun seasoning
Soak chicken in buttermilk in the refrigerator for 20 min.
Preheat oven to 350F. Combine pecans, bread crumbs and Cajun seasoning on a sheet of wax paper. Remove 1 chicken breast from buttermilk, allowing excess buttermilk to drip off. Coat chicken with pecan mixture, gently pressing to help it adhere. Repeat with remaining chicken and pecan mixture. Discard any leftover buttermilk and pecan mixture. Lightly spray chicken on both sides with nonstick spray.
Spray a large nonstick oven proof skillet with nonstick spray and set over medium-high heat. Add chicken and cook until golden, 2-3 minutes per side. Transfer skillet to oven and bake until chicken is cooked through, 10-12 minutes.
YIELD: 4 servings; 1 = 6 WW PP
***I used 4 tsp. olive oil to brown the chicken. Each serving is 7 PP with the oil and meets 1 oil requirement. I also transfered the chicken to a baking stone and baked for 25 minutes.
9 years ago
1 comment:
That sounds yummy, Kel!!!
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