Pecan-Chili Lime Encrusted Chicken Breasts

Grubilicious Contributor: Stacy McCarty

I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):

4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)

Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.