Ingredients 1 pack of thin sliced chicken breast (usually yields about 5-6 pieces) 1 tsp lemon zest juice of 1/2 lemon salt and pepper 1 egg, plus a splash of water 2 cups Erewhon Crispy Brown Rice Cereal (any variety) 1/2 cup pecans, finely chopped 4 tbs butter

Directions In a medium sized bowl, crack your egg and add in a splash of cold water, a pinch of salt and pepper. Beat the mixture to combine. Place your Crispy Brown Rice cereal in a ziploc bag and add 1/2 teaspoon each of salt and pepper. Squeeze out the air, seal the bag and then break the pieces up really well. You’re not looking for a powder consistency, something more like big crumbs. Place the mixture on a large plate. Take your chicken and coat in the egg mixture, allow the excess to drip off and then coat well with your Crispy Brown Rice crumbs. When all pieces are coated, set aside for about 15 minutes. If you fry them right away, the mixture won’t adhere to the chicken as well, so waiting a little while allows the coating to set up. Heat a large skillet over medium-high heat. When the pan is hot, melt in your butter. Add in your chicken and don’t move them around in the pan at all, you want to build up a nice crust. Cook the chicken about 3 minutes per side, or until chicken is cooked through, remove and set aside. Lower the heat to medium and add the remaining 2 tbs butter, lemon juice, lemon zest and pecans to your pan. Stir well and heat the mixture for about 5 minutes. To serve, spoon the pecan brown butter over the chicken and enjoy. *If you follow a gluten free diet try using Erewhon Crispy Brown Rice - Gluten Free cereal.