Chicken

Pecan-Encrusted Chicken Breasts

1/2 cup milk 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 4 boneless skinless chicken breast halves 3/4 cup ground pecans 1/2 cup pecan oil or olive oil 1/4 cup butter

Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then coat with ground pecans until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-6 minutes on each side or until juices run clear (watching carefull so pecans don't burn). Serve hot.
Yield: 4 servings