Pamela's Pecan Crusted Chicken
1/4 cup heavy cream
1/2 cup crushed (thinner the better) pork skins
1 tablespoon poultry seasoning
1 1/2 tablespoons ground cinnamon
1 cup chopped pecans
1/4 teaspoon ground black pepper to taste
4 skinless, boneless chicken breasts
2 tablespoons olive oil
1 In a small bowl, mix the eggs with the cream. Put aside.
2 In a medium bowl, mix together pork skins, seasoning, cinnamon, pecans, Splenda, and salt and pepper.
3 Dip the chicken in the egg mix, and roll in the pecan mix.
4 Fry in hot olive oil until golden, about 6 minutes or so. Check to make sure pecans don't burn. Place on paper towel to drain.