1/4 cup milk
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
2 Tablespoons sesame seeds
1 1/2 teaspoons paprika
1 1/2 teaspoons pepper
1 teaspoon salt
8 boneless skinless chicken breast halves (4 ounces each), partially flattened
2 Tablespoons canola oil
Place milk in a shallow bowl.
In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt.
Dip chicken in milk, then coat in flour mixture.
In a large nonstick skillet, brown chicken in oil on both sides.
Transfer to a 15 x 10 x 1-inch baking pan coated with cooking spray.
Bake, uncovered, at 350°F for 15-20 minutes or until no longer pink.
Pecan-Crusted Chicken published in Taste of Home April/May 2008,
These moist, tender chicken breasts have a crunchy coating of pecans and sesame seeds. They’re good served alone or with chicken gravy.—Molly Lloyd, Bourneville, Ohio