Buttermilk Pecan Chicken

I bought some of this ready made at HEB a week or so ago, and it was pretty good. We are in the process of figuring out some ways to make it a lower fat/calorie version and keep it in our regular menu items.

Buttermilk Pecan Chicken
Courtesy of H-E-B Cooking Connections
Yield: 2 servings

1/2 pound chicken breasts for milanesa, cut 1/4-inch thick
3/8 cup low fat buttermilk
1/2 egg
1 tablespoon oil
1/2 tablespoon butter

Breading
3/8 cup dry breadcrumbs
1 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup pecans, finely chopped

1. Whisk buttermilk with egg in a shallow bowl. Combine breading ingredients on a separate
plate or sheet of wax paper.

2. Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides.

3. Heat oil and butter in a large nonstick skillet over medium-high heat; tilt skillet to coat
bottom. Add chicken and cook 3 to 5 minutes per side or until browned and crusty.

4. Remove from skillet when internal temperature of chicken reaches 165 degrees. Serve
immediately.

Nutrition Facts:
394 calories
22g total fat
129mg cholesterol
555mg sodium
13g carbohydrate
2g fiber
35g proteinPin It Now!