Joanie Robach's Baked Chicken Recipe

This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Amy Robach Shares Ketogenic Recipes She Swears by after Cancer

Ingredients

  • 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

Instructions

  1. Pat chicken breasts dry with paper towels.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

TIPS:

  • 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.

Recipe courtesy of Joanie Robach