4 skinless, boneless chicken breasts
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
1 tablespoon poultry seasoning
1 1/2 tablespoons ground cinnamon
1 cup chopped pecans
1 pinch white sugar
salt to taste
ground black pepper to taste
2 tablespoons light olive oil
In a small bowl, mix the eggs with the milk. Set aside. In a medium bowl, mix together flour, seasoning, cinnamon, pecans, sugar, and salt and pepper. Dip the chicken in the egg mix, and roll in the pecan mix. Fry in hot olive oil until golden, about 6 minutes or so. Check to make sure pecans don't burn. Place on paper towel to drain.
Makes 4 servings.
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