Pecan Oven-Fried Chicken
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INGREDIENTS
- 1 tb Garlic ; minced
- 2 ts Grated fresh ginger
- 1 ts Salt
- 1 ts Ground cumin
- 1 1/2 c Low-fat buttermilk
- 1/4 c Pecan halves; finely ground
- 4 Chicken breast halves; skin
- 1/2 c Dry unseasoned bread crumbs
INSTRUCTIONS
In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt. Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight, turning occasionally. Heat oven to 425?. In flat dish combine bread crumbs, pecans. Lift chicken from marinade and place meat side down, in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinade. Bake, uncovered, 20 minutes. Reduce to 350?. Bake 15-20 minutes, until not pink near bone. Recipe by: Family Circle - 9/16/97 Posted to EAT-L Digest by The Taillons
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (89g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 58 | ||
| Calories from Fat: 18 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 1.1g | 5 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 6.7mg | 2 % | |
| Sodium 75.1mg | 3 % | |
| Potassium 199.3mg | 5 % | |
| Total Carbohydrate 6.6g | 2 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 6g | ||
| Protein 3.9g | 6 % | |
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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. |
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Calories per serving: 58
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