Pecan Crusted Chicken

Pecan Crusted Chicken

• 1  cup pecans
• 2  tablespoons cornstarch
• 1  teaspoon dried thyme
• 1  teaspoon paprika
• 1 1/2 teaspoon salt
• 1/8 tsp Cayenne
• 1  egg
• 2  tablespoons water
• 4  boneless, skinless chicken breasts
• cooking spray

Sauce

• 1  cup Greek Yogurt
• 2  tablespoons Dijon mustard
• 1/2 teaspoon white-wine vinegar
• 1/2 teaspoon Splenda
• 2  tablespoons chopped fresh parsley

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Directions

1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika,  1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
3. In a large nonstick frying pan, spray and heat the skillet over moderate heat. Add the chicken to the pan and cook for 5 minutes. Spray the top of the chicken and turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
4. Meanwhile, in a small bowl, combine the Greek yogurt, mustard, vinegar, Splenda, parsley, and a pinch of cayenne. Serve the chicken with the mustard dipping sauce.