What you'll need

• 1/2 cup milk
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 boneless, skinless chicken breasts (halves)
• 3/4 cup ground pecans (finely ground for breading and coarsely ground for decoration)
• 1/4 cup of Kinloch Pecan Oil
• Pat of butter

Directions

Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. In a large skillet, heat butter and pecan oil. Cook chicken over medium heat for 5 to 6 minutes on each side until juices run clear.

Serves 4