Spicy Pecan Crusted Chicken

4 boneless, skinless chicken breasts

1/2 cup(s) pecan halves

1/4 cup(s) plain dry breadcrumbs

1 1/2 teaspoon(s) freshly grated orange zest

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground chipotle pepper

1 large egg white

2 tablespoon(s) water

1 tablespoon(s) canola oil

Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

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