Pecan Chicken

4 to 6 boneless, skinless chicken breasts
1 or 2 large handfuls of pecans, crushed
5 to 6 stalks of celery, diced
1 onion, diced

Cut and remove fat and veins from chicken. Take a large plate and cover with flour, garlic powder, onion powder, cumin, nutmeg, cinnamon, chicken seasoning from snack ramen, and basil. Roll chicken in the dry mixture and set aside.
Saute celery, pecans, and diced onion in olive oil. Once sauteed, add chicken. Cook on medium heat until almost done. While cooking combine in separate bowl: bull's eye, A-1 sauce, lemon and lime juice, vanilla, balsamic vinegar, worcestershire sauce. Pour over chicken and continue cooking until done.
Serve with rice

Sauce to go over the rice
cream cheese
butter
milk
creamy caesar viniagrette
cornstarch
Brianna's raspberry viniagrette dressing
peach juice
grey poupon mustard
lemon and lime juice
different seasonings for taste

Combine butter, cream cheese, milk, and creamy caesar dressing in a saucepan and cook on medium-low heat.
Combine in a bowl a little milk, cornstarch, lemon and lime juice, and seasonings. Add to saucepan once cream cheese has melted. Then add mustard, peach juice, and raspberry viniagrette dressing and let boil. (If sauce is too thick add a little more milk.) Once sauce is boiling add fresh diced tomatoes.