4 (6-ounce) skinless, boneless chicken breast halves
1 cup whole buttermilk
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
2/3 cup all-purpose flour
1/2 cup finely ground pecans
2 tablespoons canola oil
Preheat oven to 425°.
Place chicken breast halves in a zip-top plastic bag.
Combine buttermilk and egg. Add egg mixture to bag; seal.
Marinate in refrigerator 4 hours. Remove chicken from bag; discard marinade.
Sprinkle chicken with salt and pepper.
Combine flour and finely ground pecans.
Dredge chicken in flour mixture; shake off excess.
Heat a large ovenproof skillet over medium-high heat.
Add canola oil to pan; swirl to coat.
Add chicken to pan; sauté for 4 minutes or until browned.
Turn chicken over.
Place skillet in oven; bake at 425° for 10 minutes or until done.