Southern Pecan Crusted Chicken from Erin

Southern Pecan Crusted Chicken (serves 4)

4 boneless, skinless chicken breast halves
1/3 cup of buttermilk
1 egg
1 cup chicken stuffing mix
1/2 cup chopped pecans
3 tablespoons of olive oil

1. Place chicken in large resealable freezer bag- seal. Flatten chicken to 1/2 inch
using a meat mallet or a rolling pin,
2. In a small bowl combine buttermilk and egg, stir well. Add mixture to chicken,
let stand at least 10 minutes.
3. In shallow dish combine stuffing mix and pecans. Remove chicken from bag;
discard remaining buttermilk mixture. Dip chicken into stuffing mixture, coating
evenly, pressing down slightly.
4. Heat oil in large nonstick skillet over medium heat until hot; add chicken.
Cook chicken 7 to 8 minutes or until golden brown and no longer pink, turning once,
covering during last 2 minutes of cooking time.