Pecan-studded Breast Of Chicken

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy, Vegetables	Toronto	Poultry	4	Servings

INGREDIENTS

4		Large, boneless skinless
		chicken breasts
3		Egg whites
2	T	Coarse Dijon mustard, first
		amount
1	c	Finely-crushed pecans
2	c	Fine breadcrumbs
1	T	Bourbon, I have substituted
		Scotch in the past
2	T	Coarse Dijon mustard, second
1	c	35 % cream, whipping cream
1	T	Vegetable oil

INSTRUCTIONS

Date: Sat, 2 Mar 96 14:34:34 EST  submitted by: shicks@julian.uwo.ca
Well folks, this is my first submission. I've only been subscribed for
about 2 weeks and have been pleased with the variety and quality of
recipes I have received. I live in London, Ontario, CANADA, which is
located 1/2 way between Detroit, Michigan, USA and Toronto, Ontario,
CANADA; it is roughly 120 miles (200 km) from both locations. It was
rumoured at one point that our little burb (320,000 inhabitants) had
more restaurants per capita than any other city in the world. I
personally don't know whether this is true, but we do boast some fine
eating establishments. One in particular, Auberge du Petit Prince,  has
been a part of our town for, I would imagine, about 25 - 30  years.  It
is located in an old mansion in the core area of the city.  Every
Wednesday in our local paper, a recipe is posted by the chef,  Mr.
Chris Squires. I have made this approximately 1/2 dozen times and  the
response has always been positive. I especially like serving it  in the
spring accompanied with, fresh, young steamed asparagus.  Clean chicken
of all sinews, fat and skin/bone remnants. In a medium  bowl whisk
together egg whites, first amount of mustard and bourbon.  In a
separate bowl, mix pecans and breadcrumbs. Dredge chicken in egg
mixture, then in crumb mixture. Pat/press crumb mixture firmly onto
chicken breasts. Add oil to hot OVEN PROOF pan and place chicken
breasts in pan. Brown on one side and turn over. Once breasts are
turned, place pan in a 400 F (200 C) oven for 12 - 15 minutes or  until
breasts are cooked through. Remove pan from oven and keep warm.  Pour
cream into another hot pan with second amount of mustard. Bring  to a
boil and reduce until thickened. (I have, on occasion, added 1 T  of
bourbon/scotch to the sauce for an extra kick). Slice chicken on  the
bias and arrange on plate. Pour sauce on top. Note:  Unfortunately, no
nutritional information was given with this recipe.  Needless to say,
it is not a terribly low fat/cholesterol dish. Who  gives a darn, throw
caution to the wind and . . . enjoy!  DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 920 Calories From Fat: 470 Total Fat: 54.1g Cholesterol: 232.6mg Sodium: 733.2mg Potassium: 1176.2mg Carbohydrates: 44.5g Fiber: 5g Sugar: 4.7g Protein: 63.8g