Recipes:
# Pecan-Crusted Chicken
## INGREDIENTS
* 1 pound shelled pecans
* 2 eggs
* 2½ tablespoons Dijon mustard
* 6 skinless, boneless chicken breasts (4 ounces each)
* 2 tablespoons butter
* 2 tablespoons olive oil
**SERVES 6**
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## Make Ahead
Process the pecans and prepare the chicken—ready for coating—up to **4 hours ahead**.
Refrigerate until ready to use.
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## Variation
Experiment with different kinds of nuts for the coating. Try **cashews, almonds or walnuts**.
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### 1
Place pecans in a blender or food processor.
Pulse until pecans are the texture of coarse crumbs.
Place pecan crumbs in a large bowl.
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### 2
Beat eggs and mustard in a small bowl with a fork.
Place chicken between 2 sheets of waxed paper; pound to **¼-inch thickness**.
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### 3
Heat butter and olive oil in a large skillet over medium heat.
Dip chicken in egg mixture, allowing excess to drip back into bowl.
Coat chicken with pecan crumbs.
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### 4
Add chicken to skillet.
Sauté until browned, about **5 minutes per side**.
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## Make It Quicker
* You can omit step 1 if you use nut meal, or nuts already ground into crumbs. Nut meal is available at most health food stores.
