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Steps
1
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half.
2
Place flour, 1/3 cup dressing and pecans in 3 separate small flat dishes. Coat each chicken breast half with flour. Dip in dressing to coat well. Dip in pecans, coating both sides.
3
Melt butter in medium nonstick skillet over medium-low heat. Add chicken; cook 2 to 3 minutes on each side or until chicken is fork-tender and juices run clear. Remove chicken from skillet; place on serving platter. Cover to keep warm.
4
To drippings in skillet, add 2 tablespoons dressing and sour cream; cook and stir until mixture boils and thickens. Pour over chicken. Sprinkle with onions.
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In this recipe, the chicken breasts are pounded thin so that they cook quickly. The pecans coating the chicken tend to burn easily, so a shorter cooking time at a low temperature is necessary.
This pecan chicken recipe is the perfect entrée for a Southern-style meal. Sweet potatoes, buttermilk biscuits and collard greens or a green salad complete the menu.
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Nutrition Facts
Serving Size:1 Serving
Calories
720
Calories from Fat
470
Total Fat
52g
80%
Saturated Fat
16g
80%
Cholesterol
120mg
40%
Sodium
620mg
26%
Total Carbohydrate
32g
11%
Dietary Fiber
5g
20%
Sugars
21g
Protein
32g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 1/2 Very Lean Meat; 9 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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