Pecan-Crusted Chicken Breasts

Pecans, mustard, and garlic make a delicious and crunchy coating on simple chicken breasts.

Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 2 cups chopped pecans
  • 1⁄3 cup whole wheat flour
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 tsp. dried marjoram leaves
  • 2 large eggs, beaten
  • 3 cloves garlic, minced
  • 1⁄4 cup Dijon mustard
  • 8 boneless, skinless chicken breasts (5 oz. each)
  • 1⁄4 cup butter
  • 4 cups green lettuce
  • 1 cup cherry tomato halves


  • On a plate, combine pecans, flour, salt, pepper, and marjoram. In shallow bowl, combine eggs, garlic, and mustard and beat well.
  • Dip chicken into egg mixture, then into pecan mixture to coat, pressing coating into chicken. Let stand on wire rack for 20 minutes.
  • Melt butter in a large skillet over medium heat. Add chicken; cook for 6 minutes on each side, turning once, until chicken is thoroughly cooked. Serve sliced on a bed of greens with tomatoes.