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Ingredients

• 5 slices  firm-white sandwich bread
• 1 cup  pecan halves, toasted
• 2 large  garlic cloves, minced
• 2 large  egg whites, lightly beaten
• 6 small  thin boneless skinless chicken cutlets (about 1lb.)
• 6-1/2 tablespoons  extra-virgin olive oil
• 1-1/2 pounds (3/4-inch-thick)  asparagus, trimmed and halved lengthwise
• 2 tablespoons  capers, drained
• 1/4 cup  fresh lemon juice
• 1 tablespoon  unsalted butter

Description

The Pecans Add Flavor And Crunch To The Chicken Breasts In This Recipe. A Lemon-caper Sauce Tops The Asparagus Side Dish, Making An Elegant Presentation.

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