Recip: Pecan-Encrusted Chicken

I was looking to do some experimenting the other night, and decided to make my own version of a dish that is served in the legendary Austin restaurant Threadgill's. It is Pecan-Encrusted chicken. I think I did a pretty good job, all things considered. My dredge-drench-dredge skills are almost at master level. I think that next time I make this, I will pound the chicken breast flat. This was way too thick. By the time the chicken was cooked all the way through, the pecan coating was too brown. All in all, it was a tasty meal when served with my Jalapeno Cheese Rice.

Ingredients
- 2 boneless skinless chicken breasts
- 1 1/2 cups pecans
- 1/2 Tsp Salt
- 1/4 Tsp pepper
- 1 egg
- 1/2 cup flour
- 3-4 TBSP Olive Oil

Pre-Prep Prep:Heat oven to 350 degrees. In a food processor, chop pecans to the size of tiny bread crumbs. Be careful not to chop it too long, else you'll make pecan-butter. Set up separate plates for flour, egg, and pecans. On the egg plate, beat the egg.

Dredge-Drench-Dredge: Dredge the chicken in the flour. Shake off all excess. Drench the chicken in the egg. Take it directly to the chopped pecans, and liberally coat it with the chopped pecans.

The best thing to do here is set the coated chicken on a wire rack and let it rest for 5 minutes.

In a large, oven-proof skillet, hheat the oil over medium-high heat (make sure it's hot hot hot). Fry the chickens for 3 minutes on each side, or until the pecan crust is browned. Put the skillet directly into the oven and bake for 5-7 minutes or until chicken is done. This is vary depending on thickness.