Preparation time: 30 minutes
Cooking time: 6-8 minutes
Serves 4

  • 4 boneless skinless chicken breasts
  • 1 cup pecan halves
  • ½ cup shredded Gouda cheese
  • ½ cup fine dry bread crumbs
  • ½ cup soft bread crumbs
  • 1 teaspoon ground sage
  • Freshly ground pepper
  • 1 egg, lightly beaten
  • 1 tbsp water
  • ¼ cup butter margarine
  • 2 tbsp cooking oil Fresh watercress


1. Place chicken between 2 pieces plastic wrap. Pound with the flat side of a meat mallet till about ½ inch thick.
2. Reserve 8 pecan halves. Finely chopped pecans, cheese, bread crumbs, and sage. Season with pepper. In another shallow bowl combine egg and water.
3. Coat chicken with pecan mixture. Dip in egg mixture and coat with more pecan mixture.
4. In a large skillet heat butter and oil over medium heat. Place 2 chicken breasts in skillet and cook for 2 to 3 minutes on each side till tender. Keep chicken warm while cooking the remaining pieces. Garnish with fresh watercress.