Cooking Impossible

Dinner turned out great! I had the raw veggies and a yummy dip to snack on while I prepared the meal. We had a great pasta salad along with the pecan crusted chicken. It was very tender and juicy. I definitely plan to make that again. While cleaning up the chopper I chopped up the pecans with, I almost cut off the tip of my middle finger. Thank goodness this was after the cooking was over. Bloody chicken would have been no good. This whole "being domestic" is tough but worth it for my hunny. I'm sure I'll catch on soon.

Ingredients
2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Directions
Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

Serve it with a yummy salad for a super tasty meal. Enjoy!