Ingredients:

2 Boneless, Skinless Chicken Breasts
1 1/2 teaspoon salt
1/4 cup ground pecans
handful of crushed tortilla chips
1 large egg
1-2 tablespoons heavy cream
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper, coarse ground fresh

Directions:

Marinate chicken in salt water in refrigerator for at least 45 minutes to 1 hour. Remove from refrigerator and pat dry.

Preheat oven to 375°F. Grind pecans and tortilla chips into a meal. Beat cream with honey, then add beaten egg, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan/tortilla meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375F, or until the breasts are done.

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