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Pecan Crusted Chicken with Cheddar-Zucchini Bake


Cheddar Zucchini Bake

4-5 thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4-5 slices bacon, crisply cooked, drained, and crumbled


Simmer squash in salted water for 2-3 minutes, until slightly tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and half of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese and bacon.
Bake at 350° for 20 to 25 minutes. Serves 6-8.

For the 2 chicken breasts, I mixed together:
1 egg, beaten
1 T. milk
2 T. honey

I dipped the chicken breasts into the egg mixture, then coated them in chopped pecans, and baked them for 30 minutes in a baking dish brushed with olive oil.


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