Spiced Pecan Chicken

Spiced Pecan topping

Ingredients:
Pecan Halves, 32 oz
Red Onion, diced, 3/4 cup
Celery, diced, 3/4 cup
Cumin, .5 oz
Coriander, .5 oz
Kosher Salt, .5 oz
Sugar, 1 oz
Cayenne, .1 oz
Egg Whites, 4
Whip the egg whites until stiff. (If you haven't done this before, when you think it's stiff,
whip it more). Add the spices and the pecans and toss until the pecans are well coated.
Add the red onion and celery and toss until evenly mixed.
Spiced Chicken
Ingredients:
Chicken Breasts, (I had 9 thick ones and didn't run out of marinade or topping).
Balsamic Vinegar, (I poured from the bottle, so I'm not sure how much I used)
Frank's Red Hot Sauce, 1 Tbsp.
Worcestershire Sauce, 1 Tbsp.
Dry Tarragon, 1 1/2 Tbsp.
Lemon Juice, 2 Tbsp.
Egg Whites, 3
Pre-heat oven to 350 degrees. Combine egg whites, hot sauce, worcestershire sauce,
tarragon and lemon juice and stir together thoroughly. Place Chicken Breasts on a nonstick broiler pan. Pour balsamic vinegar onto chicken and brush to cover edges. Place
chicken in oven 4-7 minutes, or until bottom is slightly sealed. Pull the pan out of the
oven and turn over the chicken. Use a brush to apply marinade liberally. Place chicken in
oven 8-10 minutes, or until chicken is steaming. Pull out the pan and turn over the
chicken. Use a brush to apply marinade liberally. Then layer the chicken with spiced
pecan topping. Place remainder of spiced pecan topping on a non-stick cooking sheet and
place in oven 7-10 minutes. Place chicken in oven 10-15 minutes, or until cooked
thoroughly. Serve chicken with extra spiced pecan topping on side.