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Pecan-Encrusted Chicken

Riverhouse Restaurant Pecan-Encrusted Chicken


List of Ingredients





4 boneless, skinless chicken breast halves (about 6 ounces each)
Flour to coat chicken
1 egg, beaten with 1/2 cup water
1 cup finely crushed pecans
1/3 cup unseasoned bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
Margarine
4 steak or hoagie rolls, 7 inches long, split
1/4 cup honey added to about 1 cup purchased honey mustard dressing



Recipe



Place chicken breasts in flour. Dip in combined egg and water. Combine pecans, bread crumbs, salt and, pepper. Place chicken breasts in breading and press firmly into chicken to coat both sides.

Preheat oven to 400 degrees.

Preheat saute pan over medium-high heat. Place small amount of margarine in saute pan and add 2 of breast halves. Saute both sides of until dark in color. Repeat with remaining chicken breasts.

Finish cooking chicken breasts in preheated oven, about 4 minutes or until no longer pink in center. Remove from oven, and cut each breast into two halves. Place both halves on each bun and serve with honey mustard on the side. Makes 4 large sandwiches.