This recipe is not the traditional fried chicken recipe, but it is a tasty variation of baked chicken that incorporates the nutty flavor of pecans and the crunchiness of fried chicken.

Pound 8 boneless and skinless chicken breasts to tenderize and thin.

Dissolve 6 teaspoons salt in 6 cups of ice water and then use the saltwater to marinate the chicken breasts for a half hour. Add ice cubes to keep the water very cold.

Grind pecans to make 1 cup pecan meal.

• 4 whole eggs               • 1/2 teaspoon salt

• 3 tablespoons milk     • 1/2 teaspoon fresh black pepper, coarsely ground

• 3 tablespoons honey

Beat milk and honey together, then add beaten eggs. Add salt and pepper. Put egg mixture in a shallow bowl. Put pecan meal in a second shallow bowl.

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° F, or until the breasts are done through.

Serve on a bed of wild rice with a green salad. Serves 8.