In food processor, pulse pecans with cornstarch, thyme, paprika, salt, and 1/8 tsp cayenne until nuts are finely chopped. Transfer to medium bowl.
Whisk together egg and water in small bowl. Dip each breast into egg and then into nut mixture.
In large skilled, heat oil over medium-medium-high heat. Add chicken and cook 5 minutes. Turn and cook another 5-6 minutes.
In small bowl combine mayo, mustard, vinegar, subar, parsley and cayenne. Serve chicken with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1065g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 497 (33%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 615.1mg||189 %|
|Sodium 1765.9mg||61 %|
|Potassium 2633mg||69 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 8.9g|
|Protein 223.1g||319 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1485
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!