Pecan-Crusted Chicken

• 34 cup pecans
• 1 slice bread, torn up
• 1 tablespoon fresh thyme leave (or 1 tsp dried)
• 14 teaspoon salt
• 14 teaspoon cayenne pepper
• 2 egg whites (from large eggs)
• 2 tablespoons cornstarch
• 1 12 tablespoons canola oil
• 4 boneless skinless chicken breast halves
• prepared horseradish sauce (optional)

1. Preheat oven to 450.
2. Pulse pecans, bread, thyme, salt and cayenne pepper in a food processor until nuts are finely ground.
3. In a small bowl, whisk egg whites and cornstarch.
4. Dip chicken breasts first in the egg-white mixture, then in the pecan crumb mixture to coat.
5. Heat oil in a large ovenproof nonstick skillet over medium-high heat; add chicken and brown 2 minutes per side, or until lightly browned.
6. Place skillet in oven and cook 5 minutes, until cooked through and golden.
7. Top with horseradish sauce, if desired.

pecans, bread, thyme, salt, cayenne pepper, egg whites, cornstarch, canola oil, chicken, horseradish sauce

Taken from www.food.com/recipe/pecan-crusted-chicken-276185 (may not work)