PECAN CHICKEN
w/ honey lime sauce

2 boneless chicken breasts, skinned and halved
3 T. flour
1 egg
2 t. soy sauce
¼ t. course black pepper
¾ cup pecans, finely ground
¾ cup crushed corn flakes
1 T. vegetable oil
½ cup apple juice
1 lime, juice only
2 t. cornstarch
1/3 cup honey

Flatten chicken by placing it in between 2 sheets of waxed paper. You’re looking for about ¼ inch thickness. Dip chicken in flour, shake off excess & set aside. Mix egg, soy sauce & pepper in shallow dish. Combine ground pecans & crushed corn flakes in another dish. Now, dip chicken in egg mixture, then in dry coating. Press coating onto chicken so it stays put during cooking.

Brown chicken on both sides in shallow non-stick skillet over medium heat using vegetable oil. Chicken juices should run clear when done. Drain on paper towel while making the sauce.

Combine apple and lime juices along with cornstarch. Add to skillet, and then add honey. Stir until thick and bubbly and serve with Pecan chicken.

Mix pasta into sauce and top with cooked chicken. Sprinkle with parmesan cheese.