1/2 cup white sugar
1 teaspoon salt
1 pinch ground black pepper
1 onion, diced
3 jalapeno pepper, seeded and chopped
3 red onion, diced
1 tablespoon butter
1 egg
2 tablespoons lemon juice
1 cup unsalted butter, melted
1 cup chopped pecans
Put sugar in a small bowl. In a paper lined medium bowl, combine salt, pepper, onion, jalapenos, red onion, butter and egg. Mix together well and pour mixture over chicken.
Cut chicken in half. Heat a large large skillet over medium heat. Place half of the chicken in skillet; reduce heat to low. Cook over medium heat until juices run clear, about 20 minutes.
Remove chicken from skillet. Place over medium heat in skillet; bring to a slow simmer.
Remove skillet from heat; cook over medium heat for 2 minutes. Pour lemon juice into skillet. Heat pecans, adding about 1/4 cup per chicken. Stir to pour egg mixture over chicken; quickly add lemon juice to skillet and pour sauce over all.