Disclaimer: The Biggest Loser is a trademark of NBC
www.biggest-loser-recipes.com is not endorsed or associated with NBC or The Biggest Loser show in any way. All material provided on
this web site is for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to
your symptoms or medical condition.
1 large egg white
2 tablespoons minced toasted pecans
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon salt
2 small 1/4 pound boneless, skinless chicken breasts
low-fat honey mustard salad dressing or
Dijon mustard to taste
Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, and salt.
Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg
white 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 second breast and place on the baking sheet, not touching the other
Bake for 20 minutes or until no longer pink. Let stand 5
minutes. Serve with honey mustard dressing or Dijon mustard
for dipping, if desired.
Makes 2 servings
Per serving: 183 calories, 28 g protein, 1 g carbohydrates, 7 g fat, 66 mg cholesterol,
379 mg sodium
More Biggest Loser Recipes You Might Like