Pecan Crusted Chicken

This recipe came from the Good Carb Cookbook and I have used it on fish, pork and chicken.

Serves 4

1 pound boneless, skinless chicken breast

1 cup low-fat buttermilk or yogurt

2 cups Chex multi-grain cereal

¼-½ cup pecans

½ tsp lemon pepper

¾ tsp poultry seasoning

¼ tsp salt

Butter-flavored nonstick cooking spray

1. Rinse the chicken and pat it dry with paper towels.  Cut the chicken crosswise into 8 equal pieces, then with the cut side up, use the palm of your hand to flatten each piece to ½-inch thickness.
2. Place the chicken in a shallow nonmetal container and cover with the buttermilk or yogurt.  Turn the chicken to coat.  Cover and refrigerate for 6-24 hours, turning occasionally.
3. Put the cereal and pecans into a food processor and process into coarse crumbs.
4. Place crumbs into a plastic bag or shallow pan.  Add lemon pepper, poultry seasoning, and salt.  Stir to combine well. 
5. Remove the chicken from the buttermilk or yogurt and shake off the excess. Drop the chicken into the crumb mixture and shake coating evenly.
6. Coat a large baking sheet with nonstick cooking spray, and arrange the chicken pieces in a single layer on the sheet.  Spray the tops lightly with the cooking spray and bake at 400° for about 25-30 minutes until the chicken is crisp and golden on the outside and cooked thoroughly.  Serve hot.

Dinner suggestion: 
Mixed green peas and shoepeg corn, sliced tomatoes and sweet onions.