Difficulty: Easy - for beginners
2 1/2 pounds boneless, skinless chicken breast
Salt & pepper
Flour for dredging
2 to 3 tablespoons vegetable oil
1 medium onion, finely chopped
1/2 teaspoon dried thyme
1 cup chicken broth
1 jar (6 ounces) pimento-stuffed olives, drained and rinsed
2/3 cup Georgia pecan halves, divided
Heat oven to 350°F. Cut chicken lengthwise into strips about 1 1/2-inches thick; sprinkle lightly with salt and pepper. Roll each strip in flour to lightly coat.
Heat 1 tablespoon oil in large skillet over medium-high
heat. Cook chicken pieces 2 to 3 minutes per side to lightly brown, adding more oil as necessary. Chicken will not be cooked through. Transfer chicken to 13- by 9-inch baking dish.
Reduce heat to medium, add onion and thyme and sauté about 4 minutes. Stir in chicken broth; simmer 5 minutes. Meanwhile, cut olives in half crosswise and finely chop 1/3 cup pecans. Stir olives, and chopped and whole pecan halves into broth mixture. Pour mixture over chicken and bake 12 to 15 minutes or until chicken is cooked through. Serve, spooning olive and pecan mixture over chicken.