1/2 cup pecans
1/2 cup sour cream
1 (16 ounce) bottle salad dressing
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons olive oil
Place pecans on a large jar or square disc. Mix in the sour cream, dressing, bell peppers and olive oil. Place chicken in the jar or disc. Cover and refrigerate in refrigerator.
2. While the chicken is waiting in the refrigerator, cut the chicken into pieces and arrange in a large metal bowl. Discard bones. Brush with olive oil and place in the bowl with pecans, cut side down. Cover and refrigerate. Mix with the salad dressing, celery and onions and vegetable oil, reserving remaining ingredients.
Heat the olive oil in a large nonstick skillet over medium heat. Add chicken and fry for about 15 minutes, or until lightly browned. Place in egg white and heat gently.
I give it 10. I used vanilla almond milk, found that my bananas were burnt. So I eliminated the milk, and used 1/2 cup plain old unpolished unsweetened applesauce. Did not work for me
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