1. In medium bowl, combine chicken and buttermilk and turn until coated evenly. Refrigerate 20 minutes.
2. Meanwhile, preheat oven to 350° F. On sheet of wax paper, mix together breadcrumbs, pecans, and Cajun seasoning. Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat chicken with pecan mixture, gently pressing to adhere. Place on separate sheet of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with non-stick spray. Discard any remaining buttermilk and pecan mixture.
3. In large heavy nonstick ovenproof skillet, heat oil over medium-high. Add chicken and cook until golden, about 2 1/2 minutes per side. Transfer to skilled to oven an bake until chicken is cooked through, about 10 minutes longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (53g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 83 (81%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 3.4mg||1 %|
|Sodium 36.2mg||1 %|
|Potassium 106.1mg||3 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.7g|
|Protein 2.4g||3 %|
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Calories per serving: 103
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