This too is a recipe from Pampered Chef. I decided to make a nice big salad and add the chicken to this. I added apples to my salad and it complimented the pecans rather well. The kitchen smelled like pecan pie while I was cooking. The only thing I might change is to chop the pecans a bit finer as I had a hard time keeping them on the chicken.
Ingredients:
1 egg white
1 1/2 cups pecans – very finely chopped
1/2 tsp salt
1/4 tsp cayenne pepper
1 lb boneless chicken breast cut into strips
1/4 cup vegetable oil
Lighlty beat the egg white and put on a plate so you can drudge your chicken. Place the pecans on a second plate. Combine the spices and coat the chicken with them.
Add the oil to the skillet and heat over medium low heat until shimmering, about 3 minutes. Dip the chicken in the egg white and then coat with pecans. Place the chicken in the skillet and cook for 2-3 minutes until golden brown. Turn the chicken over and cook an additional 2-3 minutes or until centers are no longer pink and chicken is done.
You can serve as is with some fancy dipping sauces or on a salad like I did.
Recipe from Pampered Chef – 29 minutes to dinner cookbook
At Margareta's Haus 