Spicy Pecan Crusted Chicken

This is from EatingWell.com - the paper version is the only magazine I actually subscribe to! The focus is on fresh, healthy, food made with seasonal ingredients and usually a minimum of prep time.

I skipped the "flattening" part of this recipe, and it worked out fine. I think the reason for it is that flattened chicken cooks faster, and therefore needs less oil? Anyway. I just breaded and cooked the chicken as it was - it definitely needed more oil than called for in the recipe, but otherwise it was absolutely delicious!

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Buttery-tasting pecans combine with spicy chipotle and zesty orange to coat chicken with pizzazz.
Make it a meal: Enjoy with mashed potatoes and a spinach salad.
Makes 4 servings

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.

2. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture. (Megan's comment - I don't have a food processor. So I did this the old-fashioned way, with a mortar and pestle and a little elbow grease. Thanks to whoever put that in my stocking this Christmas!)

3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

NUTRITION INFORMATION: Per serving: 281 calories; 15 g fat (2 g sat, 8 g mono); 66 mg cholesterol; 7 g carbohydrate; 29 g protein; 2 g fiber; 429 mg sodium; 376 mg potassium. Nutrition bonus: Selenium (34% daily value), good source of omega-3s. 1/2 Carbohydrate ServingExchanges: 1/2 starch, 4 lean meat, 1/2 fat