Chicken Pecan

This recipe is from the Atkins site, with a 10 out of 10 rating

1 cup ground pecans

½ cup grated parmesan cheese

½ tsp garlic salt

½ tsp dried leaf basil

lemon juice for dipping (I use about ¼ cup – I also use “Real Lemon – it’s easier than squeezing lemons.)

4 boneless chicken breast halves, pounded to make flat and even in thickness

2 tbsp olive oil + 1 tbsp of butter.

In large shallow dish, combine pecans, cheese, garlic salt and basil.

Place lemon juice in another shallow dish.

Pound the chicken breasts so they are about ¼ inch thick (actually, a little thicker is fine – don’t go crazy and flatten ‘em!)

Dip chicken in juice, then coat with pecan mixture.

In large non-stick skillet, heat oil and butter, add the coated chicken; cook 3 to 5 minutes on each side or until golden and cooked through.

Serves 4

Nutrition Info (Per Serving):

Protein: 36 gm

Total Carbs: 6 gm

Fiber: 3 gm

Total Fat: 33 gm

Sat Fat: 7 gm

Calories: 450