Chicken Breast Fillets Pecan-Crusted

Here’s a new and delicious way to jazz up your skinless chicken breasts without a lot of fuss and ingredients.  A nice way to round out this meal would be to make a mixed greens salad with bell peppers,tomato slices and  a light vinaigrette. In addition, try a baked sweet potato to top off the meal.Yum!  Enjoy this light and healthy meal.


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. Preheat the oven to 425 degrees F.  Line a large rimmed baking sheet with parchment paper.
  2. Add the pecans to a food processor, pulse until they look like breadcrumbs.  Transfer the pecans to a rimmed plate.
  3. Place the chicken breasts unto the baking sheet. In a small bowl, stir together the applesauce-mustard mixture onto each piece of chicken, evenly spreading it with the back of a spoon.  Firmly dip the coated side of each chicken breast into the pecans; place back onto the baking sheet, pecan-crusted side up.  Sprinkle any remaining pecan pieces onto the chicken and press to adhere.  Sprinkle any remaining pieces onto the the chicken and press to adhere. Sprinkle with salt.
  4. Bake until the chicken reaches an internal temperature of at least 165 degrees F, about 20 minutes. Serve.

Nutrition Per Serving:

Calories: 300

Total Fat: 15 g ( Sat. Fat 2g)

Sodium 270 mg ( if salt added)

Total Carbohydrate: 3g

Fiber: 2g


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