Sesame-Pecan Crusted Chicken

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 2 pounds skinned and boned chicken breasts 
• 1 tablespoon cornstarch 
• 2 tablespoons flour all-purpose
• 0.8 teaspoon garlic powder 
• 2 teaspoons green onions chopped
• 6 servings garnish: green onions sliced
• 1 cup pecans finely
• 0.3 cup pineapple crushed
• 1 tablespoon sesame seed 
• 0.3 cup teriyaki sauce reduced-sodium
• 0.5 cup teriyaki sauce reduced-sodium
• 2 tablespoons vegetable oil 
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Combine chicken breasts and 1/3 cup teriyaki sauce in a large zip-top plastic freezer bag; seal and chill 10 minutes.
2. Stir together pecans and next 4 ingredients in a shallow dish. Dredge chicken in pecan mixture.
3. Cook chicken in hot oil in a large skillet over medium heat 6 minutes on each side or until golden.
4. Remove to a serving platter, and keep warm. Reserve drippings in skillet.
5. Stir together 1/2 cup teriyaki sauce, 1/4 cup water, and cornstarch until smooth; add crushed pineapple and green onions. Stir mixture into drippings in skillet, stirring to loosen browned particles. Cook over low heat, stirring constantly, 1 to 2 minutes or until thickened.
6. Serve sauce over chicken.
7. Garnish, if desired.