Honey and Pecan-crusted Chicken Breasts with Sweet Potatoes

You can eat the chicken as a meal by itself or slice it and serve it over a salad of ice berg lettuce, fresh peaches and some Fontina cheese with a Raspberry Vinaigrette! Yum!

Chicken
3 chicken boneless, skinless chicken breasts
1/2 cup white wine vinegar
2 cups cold water and some ice cubes
2 egg whites
1/2 cup honey
1/2 cup orange juice
1 cup pecans, chopped finely
1/2 cup Panko bread crumbs
1 cup flour
salt and pepper to taste
1 cup olive oil

Place the chicken breasts in a gallon Zip Lock bag with 2 cups of cold water, 5-6 ice cubes and the white wine vinegar. Marinate for 30 minutes or up to 2 hrs.
In a medium bowl mix the egg whites, honey and orange juice. In another medium bowl mix the pecans, bread crumbs, flour and seasonings.
Drain the chicken breasts and discard the marinade. Dip the chicken into the the honey mixture and coat completely. Dip the chicken into the pecan mixture and shake off any excess flour. Set aside.
Heat oil on medium high heat. Carefully add one chicken breast at a time. Brown on both sides and cook until the juices run clear. Drain and serve.

Jackie's Sweet Potatoes
2 large sweet potatoes
1/2 cup brown sugar
1 T. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3 T. butter
Bake the potatoes until very soft. (depending on the size ~1 1/2 hrs)
While the potatoes are still warm remove the skins and place in a medium bowl. Add the butter and allow it to melt a bit. Add the rest of the ingredients and stir until completely mixed. Pour into an oven-proof dish. (You can sprinkle with bread crumbs if you like.) Warm before serving.