Spicy Pecan Chicken

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad. Ingredients 4 boneless, skinless chicken breast, about 1-1 1/4 pounds, trimmed 1/2 cup pecan halves, or pieces 1/4 cup plain dry breadcrumbs 1 1/2 teaspoons orange zest, freshly grated 1/2 teaspoon salt 1/4 teaspoon ground chipotle pepper 1 large egg white 2 tablespoon water 1 tablespoon canola oil Instructions Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately. Nutritional Information Makes: 4 servings Serving size: N/A Calories 270 Fat 15g Saturated fat 2g Mono Fat 8g Cholesterol 63mg Carbohydrates 7g Protein 26g Dietary fiber 2g Sodium 411mg Potassium 271mg