Pecan-Crusted Chicken

Ingredients:

4 Boneless, skinless chicken breasts

1/2 cup pecan halves or pieces

1/4 cup plain dry breadcrumbs

1 1/2 teaspoons freshly grated orange zest

1/2 teaspoon salt

1/4 teaspoon ground chipotle pepper

1 large egg white

2 tablespoons water

1 tablespoon olive oil, divided

Directions:

1. Flatten each chicken breast to an even 1/4 inch thickness by placing it between sheets of plastic wrap and pounding with a meat mallet or heavy skillet
2. Use a food processor to mix together the pecans, breadcrumbs, orange zest, salt, and ground chipotle until finely ground.  Put the mixture in a shallow dish and set aside.  In another shallow dish, whisk together the egg white and water.  Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
3. Heat 1 1/2 teaspoons of olive oil in a large nonstick skillet over medium heat.  Cook chicken until browned on the outside and no longer pink in the middle-2 to 4 minutes per side.  You may need to divide up the chicken and only cook 2 at a time.  Cover to keep warm and serve with your favorite vegetables.

Adapted from: www.eatingwell.com