Pecan-crusted Chicken with Cilantro Slaw

Serves 4

CHICKEN
1 large egg white
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup panko
1/4 cup finely chopped pecans
4 skinless boneless chicken breast halves
2 teaspoons olive oil
2 teaspoons unsalted butter

SLAW
3 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 cups shredded green and red cabbage (I used a pre-shredded broccoli, cauliflower, carrot, cabbage mix because when I made THIS recipe, the slaw was Buy One, Get One)
1/2 cup chopped fresh cilantro

1. Preheat over to 400*.

2. To make chicken, whisk together egg white, salt and cayenne in shallow dish. Mix together panko and pecans on a small plate.

3. Dip chicken in egg white mixture, then coat on all sides with panko mixture, pressing lightly so it adheres.

4. Heat oil and butter in large ovenproof nonstick skillet over medium-high heat. Add chicken and cook until bottom is browned, 4 minutes. Turn chicken and transfer skillet to oven. Bake until chicken is cooked through, about 10-15 minutes.

5. Meanwhile, to make slaw, stir together lime juice, salt, and pepper in medium bowl. Add cabbage and cilantro and toss to coat.

Results: This chicken was AMAZING. The pecan crust was delicious. The slaw, however, was not good at all. There was way too much lime juice. Next time (because I WILL make this chicken again), I think I'll serve this with the Lemony Fennel & Radiccho Salad.

This recipe is from the cookbook Fresh, Fabulous, Fast by Weight Watchers