'Pecan-Crusted Chicken Thighs'
Source: Adapted from Better Homes and Gardens
1 pound boneless, skinless chicken thighs
1/3 cup finely chopped pecans
1/3 cup crushed saltine or wheat crackers
1/4 teaspoon nutmeg
1 tablespoon olive oil
1. Pound chicken to slightly flatten; sprinkle with salt and pepper.
2. In shallow dish beat egg. In a second dish combine pecans, crackers, and nutmeg. Dip chicken first into the egg then into the nut mixture, pressing to coat.
3. Heat olive oil in a large skillet over medium heat. Cook chicken 5 to 6 minutes each side until crisp.