6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 tsp salt
3/4 cup ground pecans
2 whole eggs
2 Tbsp milk
2 Tbsp honey
1/2 tsp salt
1/2 tsp black pepper, course ground fresh

Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk
with honey, then add beaten edds, salt and fresh ground pepper. Put egg
wash in one shallow bowl, and pecan meal in another. Dip each chicken
breast in the egg wash, then into the pecan meal and pat the meal into
the breast to form a crust. Place the breasts in a shallow baking pan
that has been sprayed with cooking spray, and bake for 35 minutes at 375,
or until the breasts are done through.