Ingredients:
1 1/2 pounds skinless boneless chicken breasts
2 tablespoons vegetable oil
2 eggs
1 1/2 tablespoons Dijon mustard
3/4 pound pecans, finely crushed


How to make this recipe:
Pound chicken to 1/4-inch thickness with a meat mallet. Heat oil in a large nonstick skillet over medium-high heat.

Beat eggs and mustard in a medium bowl with a fork. Spread pecans on a
plate.

Dip chicken in egg mixture; coat with pecans.

Add chicken to skillet; cook for 5 minutes. Turn; cook until juices run clear when meat is pierced with a knife, then about 5 minutes longer. Serve with salad and asparagus.

Prep time: 20 minutes.

Serves 6

Recipe from: brigid heckman