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Pecan Chicken


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 1/2 pounds skinless, boneless chicken breasts
2 eggs
1 1/2 tablespoons Dijon mustard
3/4 pound pecans, finely chopped
2 tablespoons vegetable oil


Pound chicken to 1/4-inch thickness with a meat mallet.


Beat eggs and mustard in a medium bowl with a fork. Spread pecans on a plate. Dip chicken in egg mixture; coat both sides with pecans.


Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook for 5 minutes. Turn; cook until juices run clear when meat is pierced with a knife, about 5 minutes longer.


Pairs Well With


Notes

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