This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed (see Tip)
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper (see Note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 430 mg sodium; 376 mg potassium.
Nutrition bonus: Selenium (34% daily value), good source of omega-3s.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat, 1/2 fat

TIP: Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Excellent and fairly easy to make.

Anonymous, Sylvania, OH

I gave it four stars because it was the best pan-fried chicken recipe that I've ever had--at home. I love to cook, but there are a few things I screw up often, and pan-frying any type of meat is one of them. So, when I made this--and it actually came out good (skipped the chipotle, added cayenne pepper instead) I was very proud! The texture of the pecans is really nice, it cooked evenly through and just enough spice. I think it would be even better with a mustard of maple sauce on the side, depending if you like sweet or savory. Either way, thumbs up!

, Portland, OR

I did not have the chipotle pepper and the chicken still came out very good. As an amateur cook I learned some things...how zest can really add flavor to breading, how to incorporate nuts into a breading and that pounding the chicken thin really improves the texture/tenderness!

Anonymous, Lakes Region, NH

Very good. I didn't have an orange for the zest so left it out. Will add this to my "favorites" file. It's fairly quick and easy and very tasty.

Anonymous, Huntington Beach, CA

Used chicken tenders rather than full breasts. Very healthy and tasty. Will put this in my rotation.

Anonymous, MI

Delicious! My family really enjoyed this chicken! I skipped the orange zest, and used the Sunkist Almond Accents in place of the pecans. I also used olive oil in place of canola. The chicken pieces fried up very nicely and the texture was great!

Julie, St. Louis, MO

Very tasty and easy to make. Will definitely make this recipe again.

Johanna, Rockville, MD

The best new thing I have tried in years.

na, Santa Monica, CA