Watkins Pecan Chicken

4 Chicken Breast Halves (skinned & Deboned)
2 egg whites
2 tsp. corn starch
juice of 1/2 lemon
1 cup bread crumbs
1 Tbsp. Watkins Chicken Soup Base
1 tsp. Watkins Sea Salt
1/4 tsp. Watkins Granulated Black Pepper
3/4 cup finely chopped pecans
1/2 tsp. Watkins Oregano
1/2 teas. Watkins Thyme
1/2 teas. Watkins Paprika
1/4 teas. Watkins Cayenne Pepper
1 Tbsp. Watkins Lemon Peel
3 Tbsp. Watkins Original Grapeseed Oil

Preheat oven to 450° Serves: Pound chicken breasts. Mix egg whites, cornstarch & lemon juice and put in a shallow dish. Mix bread crumbs, Watkins Chicken Soup Base, Watkins Sea Salt, Watkins Granulated Black Pepper, chopped pecans, Watkins Oregano, Watkins Thyme, Watkins Paprika, Watkins Lemon Peel and Watkins Cayenne Pepper in shallow dish. Dip chicken breasts in egg mixture then press into coating and let rest to set. Sauté chicken in Watkins Original Grapeseed Oil until golden and crisp. Turn to brown all sides evenly. Transfer chicken to baking dish sprayed with Watkins Cooking Spray and bake about 10 minutes or until done.

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