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Buttermilk Pecan Chicken

4 boneless, skinless chicken breasts
1 egg
1 cup heavy cream
1 cup ground pecans (I put 2 cups of pecans in a food processor)
1/4 cup sesame seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup butter, melted

Between two sheets of waxed paper pound the chicken until fairly thin.  In a bowl, beat the egg and add the cream; set aside.  In a shallow pan mix the ground pecans, sesame seeds, and spices together.  Dip the chicken in the egg mix and roll in the pecan mix.  Place in a baking pan.  Once finished with all of the pieces, drizzle with the melted  butter.  Bake at 350 for 40 minutes or until a nice golden brown.  Turns out fork tender, juicy, and crunchy.

NOTE:  You will have pecan mixture left over, so I don't believe that the carb count could be that high.  Save the rest of the mixture in a airtight container or bag in the frig for the next time.  This mix is especially good on fish, too.