PECAN CHICKEN BREASTS
4 boneless, skinless chicken breastsCombine flour, salt and pepper in a shallow bowl. Blend egg whites and 4 tablespoons mustard in a second bowl. Combine pecans and breadcrumbs in a third bowl. Dredge each chicken breast in flour, shaking off excess, then in egg white mixture, then in pecan mixture. Press so that coating edheres to both sides.
1 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg whites, beaten until frothy
6 tablespoons creole mustard, divided
1 cup finely ground pecans
1 cup fresh bread crumbs
1/4 cup vegetable oil
1/2 cup skimmed evaporated milk
Toasted pecan halves
Heat oil in a large skillet over medium high heat. Cook chicken breasts about 3 minutes or until crisp and brown. Turn, reduce heat to medium and cook about 5 minutes or until chicken has lost its pinkness.
Meanwhile, in a 1 quart saucepan, warm evaporated milk over medium heat. Stir in remaining mustard. Cook about 5 minutes or until heated. To serve, slice chicken breasts diagonally and top with sauce. Sprinkle with toasted pecan halves. YIELD: 4 servings