2 whole lg. chicken breasts, halved
2 tbsp. maple flavor syrup
1 c. pecans, coarsely chopped
3 tbsp. all-purpose flour

On cutting board, place breast half skin side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage. Gently pull back meat in one piece as you cut.

Discard bone and cut off white tendon. Brush chicken breasts all over with maple syrup. On waxed paper, combine next 3 ingredients. Coat breasts completely with mixture. In 12-inch skillet over medium heat, heat butter and salad oil until butter melts; add chicken breasts.

Cook 12-15 minutes until chicken is browned on all sides and tender, turning chicken once and adding more salad oil if needed. To serve, arrange chicken on warm platter; garnish.