Steps: |
| -Cut the chicken breasts into thirds (on the bias) so that they are the same thickness. |
| -Toss the chicken with the seasoned flour in a large bowl. |
| -In a separate, medium bowl, whisk together the eggs, buttermilk and Dijon. |
| -In a food processor, grind the pecans until they are the size of rock salt. |
| -Mix the pecans, panko, herbs and seasoning in a bowl. |
| -Place 1/3 of the pecan mixture at a time into a shallow baking dish. The mixture will clump together if all is used. |
| -Start the breading procedure by shaking the excess flour off of a piece of chicken and drop it into the buttermilk mixture. |
| -Place the chicken into the pecan mixture, pressing the pecans into the chicken. Set aside on a sheet pan. |
| -Repeat the procedure with the remaining chicken, adding more pecan mixture to the dish when needed. |
| -Heat a large saute pan to medium-high and then add some of the olive oil. Add the chicken and reduce the heat to medium. |
| -Saute the chicken, in batches, until golden. |
| -Reheat the chicken in the oven if necessary. |
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