Pecan Chicken

Submitted By: Ray Capps


  • 4 boneless, skinless chicken breast halves
  • 1 egg white
  • cup chopped pecans
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons vegetable oil


Flatten chicken breasts to 1/4-inch thickness. In a shallow bowl, lightly beat egg
white. In another shallow bowl or plastic bag, combine pecans, flour, salt, and pepper. Dip chicken in egg white then coat with pecan mixture. Place oil in a large skillet and brown chicken over medium heat for four to six minutes on each side or until done and juices run clear.