Pecan-Studded Breast of Chicken
| Yield: | 4 Servings |
| Categories: | Poultry |
| 4 | Large; boneless, skinless chicken breasts | |
| 3 | Egg whites | |
| 2 | tb | Coarse Dijon mustard (first amount) |
| 1 | c | Finely-crushed pecans |
| 2 | c | Fine breadcrumbs |
| 1 | tb | Bourbon (I have substituted Scotch in the past) |
| 2 | tb | Coarse Dijon mustard (second amount) |
| 1 | c | 35 % cream (whipping cream) |
| 1 | tb | Vegetable oil |
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