Knicks Nosh: Eat Like Amar'e Stoudemire
Eat like an NBA player
Being No. 1 isn't easy--especially in this city. Fortunately, the Knicks' Amar'e Stoudemire has personal chef Max Hardy to whip up meals in a New York minute--making calories count on the court.
Chef Max specializes in a variety of cuisines including: American, Asian, Caribbean, French, and Kosher. One entrée recipe--low in calories and low in fat--is the Pecan Crusted Chicken Breast. Even without the skin (to cut calories), the all-star dish is packed with flavor and protein (26 grams). Here's how to make it.
Pecan Crusted Chicken Breast 4 Servings Total Time: 30 minutes
Ingredients 4 boneless, skinless chicken breasts (1 to 1¼ pounds), trimmed ½ cup pecan halves or pieces ¼ cup plain dry breadcrumbs 1½ teaspoons of freshly grated orange zest ½ teaspoon salt ¼ teaspoon ground chipotle pepper 1 large egg 2 tablespoons water 1 tablespoon canola oil, divided
Preparation 1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼ inch thickness. 2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg and water in a shallow dish until combined. Dip each chicken breast in the egg mixture, and then dredge both sides in the pecan mixture. 3. Heat 1½ teaspoons of oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Nutrition Per serving: 270 calories; 15 g fat (2 g sat, 8 g mono); 63 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 411 mg sodium; 271 mg potassium.
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