If you’re looking for a delicious recipe that’s low in carbs but full of flavor, you’ve come to the right place! In this recipe, I’ll show you how to prepare a juicy and tender pecan crusted chicken that is sure to become one of your favorite dishes. The combination of flavors and textures will make you forget you’re watching your carbs, so let’s get to work!
Ingredients for Pecan crusted chicken recipe low carb
Before you get started, make sure you have the following ingredients on hand:
For the Chicken:
- Boneless, skinless chicken breasts.
- Salt and pepper to taste.
- Garlic powder.
- For the Pecan Crust:
- Crushed walnuts.
- Grated Parmesan cheese.
- Chopped fresh parsley.
- Olive oil.
- Garnish:
- Fresh asparagus.
- Olive oil.
- Salt and pepper.
- Steps to Prepare the Pecan Crusted Chicken
Preparation
Start by preheating the oven to 180 degrees Celsius. Meanwhile, season the chicken breasts with salt, pepper and garlic powder, making sure they are well coated with the seasonings.
- Crust mixture:
In a separate bowl, combine the crushed walnuts, grated Parmesan cheese, chopped fresh parsley and a drizzle of olive oil. Mix everything together until smooth. - Application of the crust:
Take the seasoned chicken breasts and press the nut mixture over them, making sure they are completely covered with the crust. - Baking:
Place the chicken breasts on a baking sheet and place in the preheated oven. Bake for approximately 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. - Garnish Preparation:
While the chicken is cooking in the oven, you can prepare the asparagus garnish. Wash and cut the ends of the asparagus and then sprinkle them with olive oil, salt and pepper to taste. Roast them in a hot pan until tender.
Your Delicious Pecan Crusted Chicken is Ready!
Once the chicken is cooked and the crust is golden brown, remove the pan from the oven. Serve the pecan crusted chicken along with the roasted asparagus on the side. This recipe is perfect for a nutritious and tasty low carb meal.
Who doesn’t love a juicy chicken with a crispy, flavorful crust – you’re sure to wow your guests with this unique and delicious recipe!
All in all, the low carb pecan crusted chicken recipe is a delicious option for those who want to enjoy a tasty and healthy meal at the same time. With simple ingredients and easy-to-follow steps, you can create an impressive dish that will leave everyone satisfied and satisfied.
Don’t wait any longer to try this amazing recipe! Prepare your low carb pecan crusted chicken today and surprise your taste buds with an explosion of flavor and texture!
Read also: Chicken crockpot chili recipe
Questions
- Can I substitute another type of nut for the walnuts?
Yes, you can experiment with different types of nuts according to your preferences. Almonds or hazelnuts can also be excellent choices for the crust. - Can I use chicken thighs instead of chicken breasts?
Of course you can! The recipe works just as well with boneless, skinless chicken thighs. - Do I need any additional accompaniments besides the asparagus?
This recipe is quite complete, but if you wish, you can serve the walnut crusted chicken on a bed of fresh salad to add more vegetables to your meal. - Can I make this recipe on a grill instead of in an oven?
You can definitely cook the pecan-crusted chicken on a grill over medium heat until it is cooked through and the crust is golden brown. - What is the benefit of following a low-carbohydrate diet?
A low-carbohydrate diet can help control blood sugar levels, promote weight loss and improve cardiovascular health by reducing intake of processed carbohydrates and added sugars. It is always advisable to consult with a health professional before making dietary changes.
How to Make Pecan-Crusted Chicken Fillets
These baked walnut-crusted chicken fillets are easy to make and delicious for kids and adults alike; They can be served as an appetizer, after-school snack or light entrée. They are made with seasoned boneless, skinless chicken breasts, breaded in a mixture of panko and toasted nuts, and baked until crispy and juicy inside. In addition, it is quite versatile; you can use it to make a salty wrap or cut it into slices and serve it on top of a salad; They pair particularly well with homemade mustard and honey sauce with chipotle.
- PREPARATION TIME:15minutes minutes
- COOKING TIME:25minutes minutes
- TOTAL TIME:40minutes minutes
- COURSE:Entrance
- KITCHEN:American
- PORTIONS:18 Chicken strips
TOOLS
- 2 large baking sheets
- Big pot
- Large serving bowl
- Measuring cups
- Liquid measuring cup
- Cook’s knife
- Cutting board
- large wooden spoon
- Kitchen tongs
- 3 wide, shallow bowls
- Food Processor
- INGREDIENTS
For pecan-crusted chicken strips:
▢Zest of 2 lemons or limes
▢1 kg (2.2 pounds) chicken or chicken breast fillets cut into 1 to 1 1/2-inch strips
▢2 teaspoons granulated garlic
▢2 teaspoons Goya Adobo with Pepper or 2 teaspoons kosher salt
▢1 tablespoon dried oregano
▢1 tablespoon dried parsley
▢1/2 tablespoon paprika
▢1 tablespoon ground black pepper
▢1 cup regular Panko bread crumbs
▢3/4 cup breadcrumbs
▢1-3/4 cups pecan nuts, toasted
▢1 cup all-purpose flour flour
▢3 large eggs , expired
▢2 tablespoons of peanut oil, sunflower oil, or olive oil plus to grease the baking sheet (you can use any neutral-tasting oil; I’ve listed the one I normally use).
For Chipotle Sauce with Honey and Mustard:
▢1/2 cup mayonnaise like Hellmann’s
▢1/4 cup honey
▢1/4 cup Dijon mustard or whole wheat mustard
▢1/4 teaspoon paprika
▢1 tablespoon yellow mustard
▢1 tablespoon fresh lemon or lime juice or distilled vinegar
▢1/4 teaspoon ground black pepper
▢1 tablespoon ground chipotle pepper powder; adjust to taste
INSTRUCTIONS
Preheat oven to 500°F. Brush 2 tablespoons of oil on 2 baking sheets.
For Chipotle Sauce with Honey and Mustard:
Read also: chicken breast crockpot recipes easy
For pecan-crusted chicken strips:
In a small bowl, combine 1 tablespoon parsley, 2 teaspoons granulated garlic, 2 teaspoons Adobo Goya, 1 tablespoon oregano, 1 tablespoon ground black pepper and 1 tablespoon chipotle powder stir to combine. (Remove 3 tablespoons of the mixture to rub: Reserve for later use.) Dry excess moisture from the chicken and place it in a large bowl. Add the chicken and sprinkle the dried marinade on both sides of the chicken chops, stir to cover and set aside.
Place the nuts in the bowl of the food processor and pulse until finely chopped (do not overdo it, you do not want to turn it into a paste) and set aside. Beat the eggs and 1 tablespoon of the reserved seasoning on a plate. Then, place the flour on another plate and mix 1 tablespoon of the reserved seasoning.
Finally, combine the breadcrumbs, chopped walnuts, 2 tablespoons of oil and the remaining seasoning reserved in another dish.
Pass the chicken one at a time through the flour, quickly dip both sides in the egg mixture and cover both sides with the breadcrumb mixture.
Place the battered chicken on the prepared baking sheets, evenly spaced, and bake until cooked and golden brown and at an internal temperature of 165 degrees F, about 12 minutes. Transfer the baked walnut-crusted chicken fillets to a plate and serve the mustard with honey and chipotle along with them for dipping.
NOTES
With what to serve
You can easily serve walnut-crusted chicken fillets alone, but you want walnut-crusted chicken fillets to fill more. Try it with the following:
macaroni and cheese
coleslaw
vegetable salad
Black Bean Salad with Lime Vinaigrette
Caesar Salad
Classic Spaghetti with Tomato Sauce
“Noodles with butter”
How to store and reheat
To store: Refrigerate leftover pecan-crusted chicken fillets in an airtight container for up to 3 days.
To reheat: In a preheated oven to 400 F for 8 to 10 minutes until crispy again, or in the microwave until completely heated; They may be soaked.
Advance
Walnut-crusted chicken fillets can be prepared in advance, which is great if you want to save time on serving day. You can prepare the walnut-crusted chicken fillets to the point of covering them with the walnut crust and then freeze them in a resealable plastic container or bag for up to three months. When you’re ready to cook them, take them out of the freezer and let them thaw in the refrigerator overnight.
You can then bake them as directed in the recipe. Chipotle honey mustard sauce can also be prepared and stored in the refrigerator for a week. This sauce is excellent for dipping chicken fillets and other foods such as chips, vegetables or sandwiches.
How to freeze
To freeze pecan-crusted chicken fillets, prepare the chicken fillets to the point of covering them with the pecan crust. Then, place them in a single layer on a baking sheet lined with parchment paper and freeze them for a few hours until solid. Once frozen, transfer them to an airtight container or resealable plastic bag and store them in the freezer for up to three months.
When you’re ready to cook, preheat the oven as directed in the recipe and bake the frozen pecans-crusted chicken fillets for 25-30 minutes or until golden brown and undercooked. Freezing chicken fillets is a great way to save time and have a convenient meal or snack on hand.
Notes
Cooked walnut-crusted chicken fillets can be frozen for up to 3 months.
Mix some peanut oil, extra virgin olive oil, or any neutral-tasting oil to breadcrumbs before baking to help deepen the flavor of breadcrumbs and help them roast and brown.
