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  • 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.

Categories: Dinner  Main Dish  Nutty  Poultry 
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