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Preparation
time: 30 minutes
Cooking time: 6-8 minutes
Serves 4 |
Ingredients
4 boneless skinless chicken breasts
1 cup pecan halves
½ cup shredded Gouda cheese
½ cup fine dry bread crumbs
½ cup soft bread crumbs
1 teaspoon ground sage
Freshly ground pepper
1 egg, lightly beaten
1 tbsp water
¼ cup butter margarine
2 tbsp cooking oil Fresh watercress |
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Directions
1.
Place chicken between 2 pieces plastic wrap. Pound with the
flat side of a meat mallet till about ½ inch thick. |
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| 2.
Reserve 8 pecan halves. Finely chopped pecans, cheese, bread
crumbs, and sage. Season with pepper. In another shallow bowl
combine egg and water. |
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| 3.
Coat chicken with pecan mixture. Dip in egg mixture and coat
with more pecan mixture. |
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| 4.
In a large skillet heat butter and oil over medium heat. Place
2 chicken breasts in skillet and cook for 2 to 3 minutes on
each side till tender. Keep chicken warm while cooking the remaining
pieces. Garnish with fresh watercress. |
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