Pecan Chicken


4 boneless chicken breasts, cut in half

Dipping mixture
2 large eggs, beaten
1 cup half-and-half

Coating mixture
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.