Recipe (that I made up yesterday) for Spiced Pecan Chicken (successfully).

I have no idea how to adapt it for miniscule amounts like dinner for 4.

Spiced Pecan topping

Ingredients:
Pecan Halves, 32 oz
Red Onion, diced, 3/4 cup
Celery, diced, 3/4 cup
Cumin, .5 oz
Coriander, .5 oz
Kosher Salt, .5 oz
Sugar, 1 oz
Cayenne, .1 oz
Egg Whites, 4

Whip the egg whites until stiff. (If you haven't done this before, when you think it's stiff, whip it more). Add the spices and the pecans and toss until the pecans are well coated. Add the red onion and celery and toss until evenly mixed.

Spiced Chicken

Ingredients:
Chicken Breasts, (I had 9 thick ones and didn't run out of marinade or topping).
Balsamic Vinegar, (I poured from the bottle, so I'm not sure how much I used)
Frank's Red Hot Sauce, 1 Tbsp.
Worcestershire Sauce, 1 Tbsp.
Dry Tarragon, 1 1/2 Tbsp.
Lemon Juice, 2 Tbsp.
Egg Whites, 3

Pre-heat oven to 350 degrees. Combine egg whites, hot sauce, worcestershire sauce, tarragon and lemon juice and stir together thoroughly. Place Chicken Breasts on a non-stick broiler pan. Pour balsamic vinegar onto chicken and brush to cover edges. Place chicken in oven 4-7 minutes, or until bottom is slightly sealed. Pull the pan out of the oven and turn over the chicken. Use a brush to apply marinade liberally. Place chicken in oven 8-10 minutes, or until chicken is steaming. Pull out the pan and turn over the chicken. Use a brush to apply marinade liberally. Then layer the chicken with spiced pecan topping. Place remainder of spiced pecan topping on a non-stick cooking sheet and place in oven 7-10 minutes. Place chicken in oven 10-15 minutes, or until cooked thoroughly. Serve chicken with extra spiced pecan topping on side.