1. Slice chicken breasts into 2 slices each
  2. Crush pecans, in bag with meat mallet or with a food processor
  3. Mix panko and pecans, crack eggs in another bowl and whisk, flour in third bowl
  4. Bread chicken slices, flour, egg, pecan mixture
  5. Place in large semi-hot saute pan with cooking oil and 1 TB butter
  6. Brown on both sides, if not cooked thoroughly, place in oven at 350 for 5-10 minutes until cooked throughout
  7. In small saute pan, place 2 Tb of cooking oil and 2 Tb of butter, add spiralized sweet potatoes, saute till golden brown and add brown sugar, salt and pepper
  8. Place Stancato’s Picatta Sauce into a small saucepan or saute pan, muddle fresh berries and whisk into picatta sauce, then add honey, bring to a simmer
  9. Place sweet potatoes on plate, then pecan chicken and top with the berry picatta sauce 10. Enjoy