Pecan Crusted Chicken- Scottee Barry

4 boneless skinless chicken breasts
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground Cayenne red pepper
1 large egg white
2 Tablespoons water
1 Tablespoon canola oil

1. Working with one breast at a time, pound each piece until about 1/4- 1/2 inch thick. I put them in a Ziploc bag and hit them with a hammer:).
2. Place pecans, breadcrumbs, orange zest, salt, and red pepper into a blender or food processor. Pulse until it is finely ground. Then dump mixture into a flat bowl (I use a pie tin) and put the egg white and water into another flat bowl.
3. Dip pounded chicken into egg mixture and then coat in the breadcrumbs. Set aside.
4. Heat 1/2 of the oil in a medium to large skillet over medium heat and place 2 of the chicken breasts in the oil. Put the lid on and cook on medium heat for 2-4 minutes. Flip the chicken and cook 2-4 minutes or until it is not pink inside. (Try not to flip them more than once... the breading falls off) Wipe out pan with a paper towel and repeat for the other 2 chicken breasts.

This recipe is actually pretty easy. I would say it is a 3 out of 5 in difficulty and a 5 out of 5 on taste!! YUMMY!!

Nutritional info: Per Serving: 281 calories, 15g fat, 29 g protein