Not only was this delish but pretty dang easy, which is good because I'm so sun-burned today the only thing I want to do is sleep, mostly because that's the only activity that doesn't hurt. Fortunately, I had everything I needed to make this even though it was grocery store day-- and as a result did not have to avoid the sun like a vampire, and this was what I came up with:
Pecan Crusted Honey Glazed Chicken
2 lbs. chicken breast, cut in half and beat with a meat tenderizer until 1/4 inch thick
1 cup chopped pecans (not flour just finely chopped)
1/4 cup coconut flour
1/8 tbs. garlic powder
1/4 tsp. salt
1 tsp. pepper
1/4 cup honey
1/2 cup water
2-3 Tbs. olive oil
Heat oil in a large cast iron or non-stick skillet on medium heat. Cut chicken like you are going to butterfly it, but only cut all the way through and pound with a meat tenderizer until it is1/4 inch thick. Set aside. Chop pecans in food processor or put nuts in a zip-lock baggie and pound them with your meat tenderizer (stress reliever!) and pour them in a bowl with 1/4 cup coconut flour, garlic powder, salt and pepper and stir until evenly distributed. In another small bowl beat the two eggs. Dip each piece of chicken into the eggs dousing both sides then place in flour mixture and coat both sides to "bread" them. Place chicken in skillet and cook about 5 mins on each side, careful not to overcook and dry the chicken out.
Meanwhile in a small saucepan, heat the honey and water until almost boiling, stirring frequently. Throw in a few pecans to jazz it up. Drizzle the glaze over chicken and serve.
*I served this with cauliflower mash...recipe coming soon :)