Pecan-Crusted Chicken

• 3/4 cup finely chopped pecans
• 2 tablespoons cornstarch
• 2 tablespoons minced fresh parsley
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1/2 teaspoon sugar
• Pinch salt

1. In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture.
2. In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170u0b0. In a small bowl, whisk the sauce ingredients. Serve with chicken.

pecans, cornstarch, parsley, thyme, salt, ground mustard, cayenne pepper, egg, chicken breast halves, canola oil, sour cream, mustard, sugar, salt

Taken from www.tasteofhome.com/recipes/pecan-crusted-chicken/ (may not work)