The Biggest Loser’s Pecan-Crusted Chicken

For the past few seasons, I’ve watched The Biggest Loser pretty regularly. Sure, there’s nothing realistic about the conditions, and yes, they fall into the reality show trap of drama, drama, drama. But despite all of that, it’s still really inspiring what the contestants are able to accomplish in just a few weeks on the ranch.

I picked up The Biggest Loser Cookbook a while back, and finally got around to trying one of the recipes last week when I made their Pecan Crusted Chicken.

As the book said, the breading contains enough pecans to be satisfying, but not enough to make the crust unhealthy. This recipe was pretty simple, though I made a few changes to up the flavor a little bit. The recipe below is my take on this tasty dish.

pecan-crusted-chicken

Pecan-Crusted Chicken
Adapted from The Biggest Loser Cookbook

  • 1 large egg white
  • 4 tablespoons minced toasted pecans
  • 1/4 cup dried bread crumbs
  • 1 teaspoon chopped fresh parsley leaves
  • 1/2 teaspoon salt
  • fresh cracked black pepper
  • 4 boneless skinless chicken breasts
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey

Preheat the oven to 350 degrees. Lightly mist a nonstick baking sheet with cooking spray, or cover with parchment paper. In a small shallow bowl, beat the egg white, honey, and mustard with a fork.

In another small bowl, combine the toasted pecans, bread crumbs, parsley, salt, and pepper. Spread on a sheet of wax paper. Dip each chicken breast into the egg white/mustard mixture to coat. Place the smooth side of the breast on the nut mixture; press to adhere. Place the breast, nut side up, on the prepared baking sheet. Repeat with the other chicken breasts and place on the baking sheet, so that the pieces are not touching.

Bake for 25-30 minutes or until no longer pink. Let stand 5 minutes.

Note: If you’ve never toasted pecans, it’s pretty simple to do. You can either spread them in a single layer on a non-stick baking sheet and bake on the top rack of a 350 degree oven for 2-4 minutes until lightly browned. You can also toast pecans or other nuts in a small skillet over medium heat. Keep an eye on them, because they can burn quickly. Your nose will know when they’re done though–toasted pecans smell delicious!

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3 Responses to “The Biggest Loser’s Pecan-Crusted Chicken”

  1. Test Subject #2

    This was very yummy and delicious, and we should have them again. 🙂

  2. Sarah

    I made pecan crusted chicken the week before we went on vacation and it was super yummy, although it was probably not this healthy. I was definitely devouring all the little pieces of pecan breading that fell off in the pan.

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