Southern Chicken Pecan Log - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/2 c. molasses
1/2 c. Dijon mustard
salt and pepper to taste
1 c. finely ground pecans
2 Tbsp. olive oil

Preparation

Place each breast half between pieces of wax paper and pound until thin.
Mix molasses and mustard.
Salt and pepper the chicken, then coat in the molasses mixture.
Roll in ground pecans.
Chill to set for 1 hour.
Heat olive oil in a skillet over medium heat.
Add chicken and cook until springy to the touch, about 5 to 6 minutes on each side.