CHEF JEFF — ONE BYTE AT A TIME: Pecan-Crusted Chicken

You can’t go “afowl” with this recipe.

Pecan-Crusted Chicken

¾ pound boneless, skinless chicken breast

Salt and freshly ground black pepper

½ teaspoon cayenne pepper

¼ cup cornmeal

1 egg white, lightly beaten

¼ cup coarsely chopped pecans

Olive oil spray

1 medium tomato, sliced

Remove visible fat from chicken and pound to ½-inch thick. Sprinkle both sides of chicken with salt and pepper to taste. Mix cayenne pepper into cornmeal. Roll chicken in egg white and then in cornmeal. Dip chicken again into egg white and roll in pecans. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add chicken and brown 2 minutes. Turn and cover the skillet with a lid. Cook 3 minutes. A meat thermometer should read 170 degrees. Divide between 2 dinner plates and place tomato slices on the side.

Yield: Serves 2.

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