Crispy Pecan Chicken Breasts

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Diamond Nuts


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½ cup Diamond Chopped Pecans or Pecan halves

4 skinless, boneless chicken breast halves (about 1 ½ pounds total)

½ teaspoon salt

¼ teaspoon freshly ground pepper

6 tablespoons flour

1 egg

1 tablespoon whipping cream

¼ cup yellow cornmeal

½ teaspoon cayenne pepper

⅛ teaspoon ground cumin

⅛ teaspoon ground cinnamon

vegetable oil for frying

flat-leaf parsley sprigs for garnish

lemon wedges for garnish (optional)

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