Pecan-crusted buttermilk chicken

   Simply 5 pg 92     4 serv  chicken will sit in fridge     4 points
4 5 oz skinless, boneless chicken breasts
¾ c low-fat buttermilk
1/3 c plain dried bread crumbs
¼ c pecans, finely chopped
1 t Cajun seasoning
1 T canola oil

1. Combine chicken and buttermilk in medium bowl and turn until coated evenly. Refrigerate 20 minutes.
2. Meanwhile preheat oven to 350
3. Mix together bread crumbs, pecans, and seasoning on sheet of wax paper. Remove 1 piece of chicken from buttermilk allowing excess to drip off. Coat chicken with pecan mixture gently pressing so it adheres. Place on separate piece of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with nonstick spray. Discard any remaining buttermilk and pecan mixture.
4. Heat oil in large heavy nonstick ovenproof skillet over medium high heat. Add chicken and cook until golden brown, about 2 ½ minutes per side. Transfer skillet to oven and bake until chicken is cooked through, about 10 minutes longer.    OVEN 350