Chimichangas

• 16 saltine crackers, finely crushed
• 1/4 cup pecans, toasted and ground
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons paprika
• 4 (6-ounce) skinned and boned chicken breast halves
• 1 egg white
• Vegetable cooking spray
• Honey-Horseradish Dip

Preparation
Stir together first 5 ingredients.

Cut each breast half into 4 strips.

Whisk egg white until frothy; dip chicken strips into egg white, and dredge in saltine mixture.

Place a rack coated with cooking spray in a broiler pan.

Coat chicken strips on each side with cooking spray; arrange on pan.

Bake at 425° for 18 to 20 minutes or until golden brown.

Serve with Honey-Horseradish Dip.