Makes 4 servings
4 chicken breasts, boneless, skin removed
1 large egg
1/4 C. Milk
3/4-1 C. ground pecans
6 Tbsp. grated Parmesan cheese
3 tsp. onion powder
2 tsp. fresh chopped oregano
Kosher salt and fresh ground black pepper, to taste
1/2 C. Store bought tapenade, caponata, or pesto (Trader Joe's has some great choices)
Preheat oven to 350 degrees F.
Pound each chicken breast until half there original thickness.. (I do this by placing a good sized sheet of plastic wrap on the counter, then place a breast on top and cover with another sheet. Now using a mallet, skillet, or my hand as a fist pound the breast)
In a shallow bowl beat egg with a fork, beat in milk. In another bowl mix together pecans, Parmesan cheese, onion powder, oregano, salt and pepper.
One by one, place a chicken breast in the egg mixture, coat well. Then place into the pecan mixture, coat both sides, pressing a little to make sure it sticks. Place on an oiled rimmed baking pan. Once all breasts are dredged and "breaded", place into oven and cook for 20-25 minutes, or until chicken is done. Once finished, remove from oven and let rest for 5 minutes. Top each breast with tapenade and serve, Enjoy!
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