Crusted Pecan Chicken With Teriyaki Dipping Sauce

• 3 tablespoons melted butter
• 4 boneless skinless chicken breast halves
• 23 cup whole milk
• 23 cup pecans, very finely chopped
• 14 cup Italian seasoned breadcrumbs
• 14 teaspoon salt, approximately
• fresh ground black pepper
• 12 cup bottled teriyaki sauce
• 2 tablespoons honey
• 2 teaspoons lime juice
• 1 teaspoon chipotle chile in adobo

1. Preheat oven to 350 degrees.
2. Brush a 9-by-13-inch baking dish with a little of the melted butter.
3. Marinate chicken in milk 30 minutes, turning occasionally.
4. Combine pecans, bread crumbs, about 1/8 teaspoon salt and some pepper.
5. Remove chicken from milk, then roll in crumb mixture.
6. Place in prepared baking pan.
7. Sprinkle with salt and pepper, and drizzle with remaining melted butter.
8. Bake until cooked through at least 30 minutes, perhaps more.
9. sauce with the honey, lime juice and chilies in a small saucepan.
10. Place over medium heat until well-blended.
11. Serve warm with the pecan chicken.

butter, chicken, milk, pecans, italian seasoned breadcrumbs, salt, fresh ground black pepper, teriyaki sauce, honey, lime juice, chipotle chile

Taken from www.food.com/recipe/crusted-pecan-chicken-with-teriyaki-dipping-sauce-80167 (may not work)