Dinner

Pecan-Crusted Chicken Breasts w/asparagus and rapini is for Dinner.

Pecan-Crusted Chicken Breasts w/asparagus and rapini takes several minutes to prepare.

Pecan-Crusted Chicken Breasts w/asparagus and rapini takes several minutes to cook.

Pecan-Crusted Chicken Breasts w/asparagus and rapini makes 4 servings.

The ingredients for Pecan-Crusted Chicken Breasts w/asparagus and rapini are:

10-15 Mary's Crackers
3/4 cup pecans
1 Tbsp olive oil plus more for the baking sheet
salt & pepper to taste
1/4 cup egg whites
4 boneless skinless chicken breasts (aprox. 4 ox each)
1 bunch rapini, chopped
1 bunch young asparagus
1 Tbsp extra-virgin olive oil
2 tsp finely grated lemon zest
2 acorn squash, washed, quartered & seeds removed

Here is how you make Pecan-Crusted Chicken Breasts w/asparagus and rapini:

Preheat the oven to 475 F. Place the Mary's Crackers, pecans and olive oil in a food processor and pulse until coursely ground. Add 1 tsp salt & 1/4 tsp pepper. Pour this mixture onto a large plate.In another bowl, lightly whisk the egg whites, then season generously with salt & pepper. Dip the chicken into the egg mixture, making sure to coat all sides. Next, dip the chicken into the pecan and cracker mixture, coating completely. Place the chicken on a baking sheetuntil cooked through, about 15 minutes.Place squash on a baking dish, flesh side up. Drizzle with olive oiland season with salt & pepper. Bake until soft, about 30 minutes.While the chicken is baking, put a small amount of water in the bottom of a steamer. Place the rapini and asparagus in the top of the steamer. When they are tender crisp, transfer to a bowl and toss with the olive oil & lemon zest. Season with salt and pepper to taste. Serve the chicken breasts with the rapini and asparagus and baked squash.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user CEECIBELLE.

The nutritional information for Pecan-Crusted Chicken Breasts w/asparagus and rapini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 481.7

• Total Fat: 26.1 g
• Cholesterol: 65.7 mg
• Sodium: 156.8 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 7.4 g
• Protein: 33.8 g