Gluten-Free Pecan Crusted Chicken Breast
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Gluten-Free Pecan Crusted Chicken Breast

Gluten-Free Pecan Crusted Chicken Breast

Crunchy, gluten-free chicken is deliciously possible thanks to a marinade of buttermilk and Yoplait® All Natural Fat Free Plain Yogurt, and a coating of pecans and Rice Chex™ Cereal.

Servings: 80 servings (1 serving = 4 oz)
Marinade
INGREDIENT
WEIGHT
MEASURE
Buttermilk
4 lb
8 cups
Yoplait® Nonfat Plain Bulk Size Yogurt (43800)
2 lb
4 cups
Kosher salt
1.50 oz
2 Tbsp
Chicken breasts, boneless/skinless, lightly tenderized
25 lb
80 each
Coating
INGREDIENT
WEIGHT
MEASURE
Rice Chex™ Bulkpak Cereal (13325)
4 lb 2.00 oz
2 bags
Parsley, fresh, chopped
5.50 oz
2 1/2 cups
Pecans, finely chopped
1 lb
4 cups
Marinade
  1. Mix buttermilk, yogurt and salt in mixing bowl with whisk.
  2. Divide chicken evenly (approx. 20 breasts/pan) between 4 full steam table pans.
  3. Divide buttermilk mixture evenly (approx. 24 oz or 3 cups/pan) between the pans of chicken.
  4. Stir to coat, cover with plastic wrap and chill 8 to 24 hours.
Coating
  1. Pulse Rice Chex cereal in food processor until crushed.
  2. Combine Rice Chex, parsley and pecans in full sheet pan; and stir to mix.
Assembly
  1. Place marinated chicken breasts in Rice Chex mixture; roll to coat evenly.
  2. Place coated chicken on greased and parchment-lined sheet pan in a 4x6 pattern.
  3. Bake until thermometer placed in center of each chicken breast reads 165°F; serve hot.
BAKE:
TEMP
TIME
Convection Oven*
300°F
28-33 minutes
Standard Oven
375°F
35-40 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 14 minutes of baking.

  • Serve each chicken breast with 1.5 oz of Dijon Dipping Sauce (see separate recipe) if desired.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • CCP: Keep Yoplait yogurt and buttermilk refrigerated <40°F until ready to prepare. CCP: Keep chicken refrigerated <40°F until ready to prepare. CCP: Hold cooked chicken at >140°F or above until served. CCP: Chicken must be cooled to 70°F within 2 hours and to <40°F within an additional 4 hours. CCP: Freeze or discard any unused Pecan Chicken after 2 days.
View Recipe Instructions

Nutrition Information

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Serving Size:
4 oz
Calories
320
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
530mg
22%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
3%
Sugars
3g
Protein
35g
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
50%
50%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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