Total Calories: 361
1. In food processor, pulse pecans with arrowroot, thyme, paprika, salt, and cayenne until nuts are finely chopped.
2. Whisk egg and water in a small bowl. Dip each chicken piece in the egg and water mixture, then in the nut mixture.
3. Coat a large frying pan with cooking spray and place over low heat. Place the chicken in the pan and cook for 5 minutes. Turn and continue cooking until chicken is golden brown, 5 to 6 minutes longer. Arrange coated chicken pieces on a rack in a broiler or baking pan. Bake at 375°F 40 minutes.
While chicken breasts bake, combine yogurt, mustard, vinegar, honey, parsley, and cayenne in a small bowl. Serve chicken with mustard dipping sauce. For variation, mix curry powder with mustard sauce.
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