Buttermilk Pecan Chicken

• 1 lb. Chicken Breasts for Milanesa, cut 1/4 inch thick
• 3/4 c. low-fat buttermilk
• 1 egg
• 2 Tbsp. oil
• 1 Tbsp. butter
• 1 3/4 c. dry breadcrumbs
• 2 tsp. Morton & Bassett Paprika
• 1 tsp. salt
• 1 tsp. black pepper
• 1/2 c. pecans, finely chopped

1. Whisk buttermilk with egg in a shallow bowl.
2. Combine breadcrumbs, paprika, salt, pepper and pecans on a separate plate or sheet of wax paper.
3. Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides.
4. Heat oil and butter in a large non-stick skillet over medium-high heat; tilt skillet to coat bottom.
5. Add chicken and cook 3 to 5 minutes per side or until browned and crusty.
6. Remove from skillet when internal temperature of chicken reaches 165 degrees.
7. Serve immediately.

chicken breasts for milanesa, lowfat buttermilk, egg, oil, butter, breadcrumbs, paprika, salt, black pepper, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9402 (may not work)