For Chicken: Mix 2 cups pecans with 1 cup flour and pulsate in food processor. Mix eggs and milk for batter. Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour.
Saute chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350F for 7 to 8 minutes or until fully cooked. Cool and slice.
For Pecans: Mix chopped pecans with brown sugar and water. Heat and set aside.
To Assemble: Toss salad ingredients with glazed pecans. Top with sliced chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1260g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1732 (58%)|
|Amt Per Serving||% DV|
|Total Fat 192.4g||257 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 100.3g|
|Polyunsanturated Fat 58.1g|
|Cholesterol 773.8mg||238 %|
|Sodium 410.3mg||14 %|
|Potassium 2688.9mg||71 %|
|Total Carbohydrate 253.7g||75 %|
|Dietary Fiber 30.8g||123 %|
|Sugars, other 222.9g|
|Protein 98.9g||141 %|
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: 2999
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