Chopped pecans add crunch and flavor to pounded chicken breasts in this five-ingredient quickie. Meal Round-Out: Steam some julienned zucchini and add a few cherry tomatoes for a side dish and bake up some frozen French fries.
1. Pound chicken to 1/4-inch thickness with a meat mallet.
2. Beat eggs and mustard in a medium bowl with a fork. Spread pecans on a plate. Dip chicken in egg mixture; coat both sides with pecans.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook for 5 minutes. Turn; cook until juices run clear when meat is pierced with a knife, about 5 minutes longer.
