Pecan Crusted Chicken Breasts


    • 4 Boneless, Skinless Chicken Breast Halves
    • Salt & Pepper
    • 1 Egg
    • 3/4 Cup Finely Chopped Pecans
    • 3/4 Cup Flour
    • Light Olive Oil


    • Butterfly the chicken if it is thicker on one end than the other (it usually is). Pat the chicken dry with a paper towel, and salt and pepper each side.
    • In one medium-sized bowl, beat the egg. In another bowl, combine the pecans and flour.
    • Heat oil (cover the bottom of the pan) in a large skillet over medium heat. Once the skillet is hot, turn the heat down to a lower setting, somewhere between medium and low. Now, dip the first piece of chicken in egg, then coat in crumbs, using the back of a spoon to really press the nuts into the chicken. Place gently in pan. (It should sizzle right away; if it doesn't, take it out and increase the heat.) Repeat with the remaining chicken.
    • Don't flip it over until you can easily see some white (cooked) meat around the edges. Carefully turn each piece over. You may want to add a little more oil to prevent the pecans from scorching. Cook a few more minutes, and cut into the center of the thickest to check for doneness.

Serves: 6-8