Enjoy this easy Southern Style chicken, coated with the distinctive tase and delightful crunch of pecans
½ cup ground pecans
½ cup packaged plain bread crumbs
1 teaspoons dried sage, crumbled
¼ teaspoon salt
1 large egg
¼ teaspoon cayenne pepper
2 tablespoons water
¼ cup all-purpose flour
4 large boneless, skinless chicken-breast halves (about 1 ½ pounds)
3 tablespoons vegetable oil
Pecan halves (optional)
On a large sheet of wax paper, combine ground pecans, bread crumbs, sage, salt and cayenne pepper. On another sheet of wax paper, place flour. In a pie plate, beat egg with tablespoons water. Coat each chicken breast first with the flour, then the egg mixture then the pecan mixture.
In large skillet, heat oil over moderately high heat. Add the chicken, cook until the pieces are golden brown on both sides, 3 to 4 minutes on each side. Transfer the chicken to a warm platter. Garnish with pecan if desired.
Cuisine Writer
