Biggest Loser Pecan-Crusted Chicken

Biggest Loser Pecan Crusted Chicken

Pecans are my favorite – I use them in cookies, on salads, I sugar-coat them for the holidays… but making a pecan crust for chicken took my love of pecans to a new level! Toasting the pecans is crucial and makes the flavor incredible. Boneless, skinless chicken breasts will never again be boring!


1 large egg white

2 Tbsp. pecans, minced and toasted

1 tsp. chopped fresh parsley leaves

1/4 tsp. salt

2 boneless, skinless chicken breasts

Low-fat honey mustard dressing or Dijon mustard to taste


Preheat oven to 350 degrees Fahrenheit

Lightly spray a small, nonstick baking sheet with olive oil spray

In a small, shallow bowl, beat the egg white with a fork

In another small bowl, combine the pecans, parsley, and salt

Spread half the mixture on a sheet of waxed paper

Dip one side of a chicken breast into the egg white to coat – then press the same side into the nut mixture.

Place the chicken breast, nut side up, on the prepared baking sheet

Repeat with the other chicken breast

Make sure the chicken breasts are not touching on the pan

Bake for 20 minutes or until cooked thoroughly and no longer pink on the inside

Let stand for 5 minutes

Serve with honey mustard dressing or Dijon mustard for dipping, if desired

Nutrition Facts

Servings 2

Amount Per Serving

Calories 169

Total Fat 8 g

Cholesterol 55 mg

Sodium 548.1 mg

Potassium 266 mg

Total Carb   1 g

Protein         24.5 g

Vitamin A        0 %

Vitamin C        2 %

Calcium           2.1 %

Iron                   4.1 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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