Diabetic Cookbook

By Adam Garcia

 

 

This recipe was taken from dLife.com and they received it through Chef Franklin Becker. You can read about him at dLife.com.

It is an excellent recipe; however the directions for the pecans must be followed to the tee. The one thing I noticed was that if you do not finely grind ¼ cup of the pecans, then you don’t have a base for the glue that the coarse ground pecans can adhere to.

I made this the other night and the wife and I both loved the nutty taste of the coating. It was a very tasty dish, and a pleasant change from plain chicken recipes. It was also very easy to cook, but on the downside it was time consuming to cook. I hope you enjoy.

Ingredients

4-4 oz. pieces of boneless skinless chicken breasts, butterflied lightly pounded and

½ cup chopped pecans , divided, ¼ cup finely ground and ¼ cup coarsely ground
1 eggs , beaten
4 egg whites , beaten
2 pinch black pepper , freshly ground, to taste
2 pinch salt , to taste (optional)
2 tbsp safflower oil (oil for frying)

Directions

1. Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.

 

2. Dip the chicken into the finely chopped nuts and coat.

 

3. Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.

 

4. Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.

 

5. When removing the chicken, handle with care, and place on a paper towel to drain excess oil.

6. Season with salt (optional) and pepper to taste, and serve.

 

Additional Information

Filberts or blanched almonds can be substituted for the pecans. Total Carbs – 2.4 Grams per serving.