Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup chopped pecans
- ¼ cup breadcrumbs
- 1½ tsp. orange zest
- ½ tsp. salt
- ¼ tsp. chipotle powder
- 1 egg white
- 2 Tbsp. water
- 3 tsp. canola oil, divided
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Instructions
- Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even ¼" thickness.
- Place pecans, breadcrumbs, orange zest, salt, and chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish.
- Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
- Heat 1½ teaspoons oil in a large skillet over medium heat. Add half the chicken and cook until it reaches a minimum internal temperature 165ºF (3-5 minutes per side). Transfer to a plate and cover to keep warm. Repeat with remaining chicken.