1 teaspoon vegetable oil
2 skinless, boneless chicken breast halves
1 cup Pecan-flavored cereal cereal
1/4 cup pimento pepper
1 cup celery seed, crushed
2 eggs
1 egg white
1/4 cup pimento
1/2 cup diced onion
1 teaspoon dried parsley
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon dried basil
1 teaspoon black pepper, to taste
Heat oil in a large skillet over medium heat. Place chicken in oil, and brown in skillet. Remove chicken breast, and set aside.
Pour cereal into skillet. Sprinkle chicken into bottom of skillet. Pour pimento over chicken, scraping bowls as needed. Sprinkle with celery seed, egg white, pimento mixture, onion, parsley, salt, Worcestershire sauce, basil, and pepper. Bring to a boil. Reduce heat to medium. Heat oil, add chicken, and brown on both sides. Remove from skillet, and press eggs into skillet.
Stir chicken into egg mixture. Cover, and cook until chicken is cooked through and juices run clear. Transfer chicken to a platter. Serve with pecan crust crust.
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