Pecan-Crusted Chicken with Dijon Cream Sauce

With chicken that is deliciously crispy on the outside and moist on the inside, this is a wonderful dish with tons of flavour!

• 3 egg whites
• 2 tablespoons skim milk
• 4 4-ounce chicken breast halves, fat trimmed
• ¼ cup ground pecans (or ground almonds, if desired)
• 2 tablespoons chopped pecans
• non-stick spray
• 1/3 cup fat-free sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dry white wine
• ¼ cup finely sliced fresh chives

1) Preheat oven to 350 degrees-F. In a large bowl, beat the egg whites and milk. Add the chicken and stir until coated. Lay the coated chicken on a large plate in a single layer. Sprinkle both sides with the ground pecans, then press the chopped pecans into one side of each piece of chicken.
2) Place the chicken on a nonstick baking sheet with the chopped pecan side facing up. Spray with cooking spray and bake for 25 minutes, or until the chicken is cooked through.
3) Meanwhile, in a small bowl, mix together the sour cream, mustard, and wine. Set aside until ready to use.
4) Divide the cooked chicken among 4 plates with the chopped pecan side facing up. Top each serving of chicken with 2 tablespoons of sauce and sprinkle with chives. If you prefer a warm sauce, heat it briefly in the microwave before using.

Allowances: Makes 4 servings.
Count each serving as: 3 proteins (group 6) and 1 fat (group 7).

Recipe courtesy of Dr. Bishop

Category: Low carb.(also can use for general diets), Recipes, Recent News Comments Off on Pecan-Crusted Chicken with Dijon Cream Sauce

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