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Pecan Chicken
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 tsp. salt
3/4 cup finely ground pecans
2 eggs
2 TBSP milk
2 TBSP honey
1/2 tsp. salt
1/2 tsp. black pepper, coarse ground fresh
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the pecan meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.
YIELD: 6 servings