Cheap Sebaceous Cyst Removal

Maple Pecan Crusted Chicken

Again, a simple recipe terribly while having sufficient character to impress. The chicken breasts are coated with a mixture of chopped pecans, oregano and Parmesan. The breasts are browned in pan and then baked. The result is very tasty. Pecans release their fragrance in the heat and offers a pleasant crunchy chicken. Parmesan cheese acts as glue to seal the pecans and chicken. This has the effect of serving a very juicy breast. Oregano is timid but noticeable. I recommend serving these culinary jewels with a little honey Dijon sauce and accompany small steamed vegetables.
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pecan crust is very fragile in skillet. To handle the chicken, use a large spatula and proceed gently. If your non-stick pan is too small, you are better to cook your chicken in two pans or in two stages. This way, you will have enough space to handle your chicken.
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A recipe simply Clodine: http://tva.canoe.ca/emissions/toutsimplementclodine/recettes/fiche.php?article=70131
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Ingredients 1 cup ground pecans
¼ cup freshly grated Parmesan cheese 1 tablespoon
tsp dried oregano 1 egg beaten

4 boneless chicken breasts 150 g 3 tbsp each
to tab olive oil
. Preparation

Preheat oven to 350 degrees F.
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a plate, combine pecans, Parmesan cheese and oregano. Break the egg into a bowl. Dip each chicken breast in egg, then breadcrumbs pecans, pressing lightly to make it adhere. Add salt and pepper.
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In a nonstick skillet, heat oil over medium-high heat and grab the chicken for 1 minute per side or until crust is golden. Place chicken in a baking dish.
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Bake about 12 minutes or until chicken breasts have lost their color pink inside.