Pecan-Crusted Chicken
1 c. buttermilk, lowfat
1/2 tsp. dried thyme
1/2 tsp. paprika
1/2 tsp. salt
1 Tbsp. garlic, chopped
1/3. c. finely chopped pecans
1/3 c. Panko (or dry bread bread crumbs, plain)
4 boneless, skinless chicken breast halves (4 oz. each)
Honey-Mustard Dipping Sauce:
2 Tbsp. Dijon mustard
2 Tbsp. Honey
1 Tbsp. mayo, light or reduced fat
In gallon size bag: buttermilk, garlic, thyme, paprika and salt. Place chicken in bag and let marinate for a day.
When ready to prepare: Preheat oven to 350-degrees. Spray oil on baking sheet or dish.
In another bowl combine Panko and chopped pecans. Discard buttermilk marinade. Coat each chicken breast, one at a time, in the breadcrumb and pecan mixture, pressing the crumbs into the chicken breast. Place on baking sheet or dish. Lightly spray tops of coated chicken breasts with oil. Bake at 350-degrees for 20-30 minutes, till internal temp. reaches 170-degrees.
While chicken is baking: Mix together the dijon, honey and mayo - serve in small dipping bowls for each person. Makes 4 servings.
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