Pecan-Crusted Chicken

Ingredients

• 3/4 cup pecans
• 1 slice bread, torn up
• 1 tablespoon fresh thyme leave (or 1 tsp dried)
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 egg whites (from large eggs)
• 2 tablespoons cornstarch
• 1 1/2 tablespoons canola oil
• 4 boneless skinless chicken breast halves
• prepared horseradish sauce (optional)

Directions

1. 1

   Preheat oven to 450.

2. 2

   Pulse pecans, bread, thyme, salt and cayenne pepper in a food processor until nuts are finely ground.

3. 3

   In a small bowl, whisk egg whites and cornstarch.

4. 4

   Dip chicken breasts first in the egg-white mixture, then in the pecan crumb mixture to coat.

5. 5

   Heat oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side, or until lightly browned.

6. 6

   Place skillet in oven and cook 5 minutes, until cooked through and golden.

7. 7

   Top with horseradish sauce, if desired.