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Pecan Breaded Chicken Breasts

Reviewed: Jan. 7, 2013
One word - Heaven!! Made this exactly as written and it was divine. I did finely chop the pecans using my hand-held chopper, and had no problem getting the pecan/flour mixture to stick to the chicken. If you have thin or split-chicken breasts 12-15 minutes of cooking time is sufficient, but if they are full and thick, you'll probably need 20 minutes or more. If that's the case, keep it med-low and slow, so as not to burn the pecans, and you might need to add a little more butter and oil to the pan as they cook. Wow, was this good! Thanks, Rhonda!
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