you made me strong when I was feeling weak

So Joy tells me about this recipe, found here.
A few things I had problems with….well, not problems, just ideas. Okay, I’ll admit, not a fan of chard! :p anyways…
My variance, as I was 1 person, 1 chicken breast:
1 egg
at least 1/2 cup buttermilk
1/4 cup regular flour
1/4 cup cornmeal flour
1 tablespoon poultry seasoning
1 and 1/2 tablespoons ground cinnamon
(this was due to the fact that my cinnamon was clumpy and when I was adding to the mixture, it plopped in)
1/2 cup chopped pecans
salt and ground black pepper to taste
Shredded Parmasean Cheese
1 skinned boneless chicken breast.
olive oil.

From the directions:
1. Marinated the chicken in buttermilk for a good 1/2 hr. However, my current chicken breast was already sitting in an olive oil marinade to begin with because I wasn’t sure what to do with it, I’d recommend the 4-hour from the original recipe.

2. Set up your stations:
-egg
-flour + all seasonings + pecans blitzed in a processor or finely chopped
(make sure it doesn’t scatter to the sides, of course, it can’t blend if it’s not hitting the processors).

3. Dunk each breast in the egg and then the flour and settle on a rack before transferring into the olive oiled non-stick skillet. The rack will help with any excess egg drippage so your breasts aren’t “eggy” or “gloppy” (if that’s even an adjective)
(My variance: I kept rolling the breast until everything stuck and when picked up, nothing fell off, if something fell, it went back into the roll. I was able to make that successfully in 4 dredgings.)

4. Fry for 4 minutes/side, until golden brown and the pecans are toasted, not burned
(this is important, you cannot go far from the skillet while it’s cooking. A burned nut is not a good nut…)

5.) (my variance) When the chicken started turning brown, I added a few sprinkles of shredded Parmasean cheese while cooking.

Then end result is  this.

The baked potato was microwaved with crushed garlic, Bacon bits, butter, and 4-cheese blend.

The bread is garlic bread with some garlic / romano “spread” from the spice cabinet.

OMG, so good. Thanks for the idea, Fel!