4 boneless chicken breasts,
cut in half
2 large eggs, beaten
1 cup half-and-half
1 cup finely
chopped pecans
1 cup seasoned
dry breadcrumbs
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
½ teaspoon fresh ground pepper
Preheat oven to
350-degrees. Rinse chicken under cold running
water. Pat dry with
paper towels. Cut each breast in
half and set aside. Mix dipping
ingredients and place in a shallow pan.
Mix coating ingredients and place in another shallow pan. Dip each breast half in the dipping mixture
then in the coating mixture. Coat a
13
x 9 x 2-inch baking pan with cooking spray. Lay coated breast halves in a
single layer. Bake for 50 to 55 minutes
or until juices run clear.
Yield: 8 servings.
Carolyn Gass Hardimon, M. S.
Home Economist