- Four 5-6 oz. boneless, skinless chicken breasts
- 1 cup pecans
- 1 tsp. dried thyme
- 1 tsp. Italian herb season
- ½ tsp. fresh ground black pepper
- 4T melted butter
- Pat chicken breasts dry with paper towels.
- In a food processor add pecans, dried thyme, Italian herb season, and fresh ground black pepper. Pulse for a few minutes, until pecans turn into fine crumbs, then place the crumb mixture into a shallow bowl or pan.
- Place melted butter in a second shallow bowl. Set up an assembly line with chicken breasts on the left, then melted butter, then pecan crumb mixture, and finally a baking sheet lined with aluminum foil. Dip both sides of the chicken in the melted butter, then press both sides into the pecan mixture.
- Place on the baking sheet and bake at 400 degrees F for about 8 minutes, or until pecan crumbs are golden brown. Flip the breasts over and continue baking for another 7 to 8 minutes, or until meat thermometer registers 165 degrees F.
- Be careful not to over bake. You can garnish with herbs, like basil or parsley for a beautiful presentation. And they are only1 net carb per breast. Amy’s told me she makes them every week. Huge hit in her family.
- Use individually wrapped breasts as they’re consistent in thickness. Whatever chicken you’re using, pound down any thick areas to make the thickness is uniform.
- Be careful not to over bake. You can garnish with herbs, like basil or parsley for a beautiful presentation.