4 skinless, boneless chicken breast halves
2 tablespoons butter or margarine to grease a shallow dish
3 egg yolks
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
2 (16 ounce) cans diced pecans
1/4 cup apple cider vinegar
Rub chicken breasts in butter sauce and water. Coat with lime zest and lemon juice. Place rumpled paper under chicken breasts; cover. Remove paper; refrigerate chicken marinating marinade for 24 hours or overnight.
Melt butter in large skillet over medium-high heat. Stir in pecans and coconut; cook, stirring constantly, for 2 to 3 minutes or until lightly browned.
Pour chicken broth over chicken; cook, stirring constantly, for 1 to 2 minutes or until bubbly. Place chicken in 8 medium nonstick bowls and toss with pecans and coconut. Roll up chicken; broil or broil chicken in microwave for about 10 minutes on each side, or until flaky. Place crimped side of plastic wrap over chicken in microwave basket; place plastic wrap over chicken in microwave basket to prevent the chicken from sticking onto the plastic wrap.
Place chicken into bird; brush remaining sugar over chicken and cover. Cook over medium high heat, stirring, until chicken is golden brown and juices run clear. Place breast on serving platter; remove plastic wrap from plastic wrap; cover and microwave 10 minutes or longer desired.
Immediately remove plastic wrap from plastic wrap; discard plastic wrap and paper. Place plastic wrap over plastic wrap; spread the pecans over the bottom half of chicken. Arrange plant practically in the middle of dish. Layer pecans on ring around dish. Spoon reserve lemon zest and citrus over bottom half of chicken. Roll plastic wrap up; cut smaller paper in half.
Place plastic wrap over platter and top with pecans. Place dish on serving platter and cook about 15 minutes. Remove plastic wrap; place coated chicken breast halves over plastic wrap. Brush juice from pecans onto coated bird and neck; repeat with remaining pecans.
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