Serves: 2
Total Calories: 361

CHICKEN
1/2 cup organic pecans
2 teaspoons arrowroot
1 teaspoon thyme ground
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 egg
2 tablespoons water
8 ounces boneless skinless chicken breast halves
MUSTARD DIPPING SAUCE
1/2 cup plain yogurt
2 tablespoons Dijon style mustard
1/2 teaspoon white wine vinegar
1/4 teaspoon honey
pinch cayenne pepper

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.

SAUCE
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.

Nutritional Facts:

Serves: 2
Total Calories: 361
Calories from Fat: 201

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