PECAN CRUSTED CHICKEN BREASTS

Steps:

• 1. Preheat oven to 450. 2. Prepare chicken breasts. Cut each breast in half lengthwise. Lightly pound each half to 1/2-inch thickness. 3. Blend egg whites, cornstarch and lemon juice with a fork in a wide, shallow dish. Set aside. 4. Combine bread crumbs, parsley, salt, pepper, zest, pecans, oregano, thyme, paprika and cayenne in a second wide, shallow dish. 5. Dip both sides of prepared chicken into egg white mixture. Transfer to crumb dish and pat crumbs on both sides of chicken. Air-dry on a rack for 20-30 minutes. 6. Heat oil in an oven proof skillet over medium-high heat. Lay chicken "toward" you in the pan - the loose crumbs will form a bed for chicken to lay on. Saute chicken for about 3 minutes. 7. Carefully flip the chicken and transfer the skillet to the oven to finish cooking. Roast about 8-10 minutes until just cooked through.