Pecan Crusted Chicken Salad

Chicken

INGREDIENTS

Prepare
2 boneless, skinless chicken breast halves

Dipping Mixture
2 egg whites
2 teaspoons cornstarch
Juice of 1/2 lemon

Crusting Mixture
3/4 cup finely chopped pecans
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne

DIRECTIONS

1. Preheat oven to 450°.

2. Prepare chicken breasts by halving and pounding thin.

3. Whisk egg whites, cornstarch and lemon juice in shallow dish for dipping mixture.

4. Add pecans and spices to the crusting mixture.

5. Place chicken in dipping mixture and in the crusting mixture.

6. Saute chicken in 3 teaspoons of olive oil in a large, nonstick, oven proof skillet over
medium-high heat for about 3 minutes, or until golden brown and crisp.

7. Carefully turn over with a spatula, crisp and transfer the skillet to the oven to finish cooking.

8. Slice chicken and serve fanned over salad greens, tossed with honey-mustard dressing. (Refer to index for dressing).