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Preheat oven to 425 degrees (F).
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Mix together chopped pecans and parmesan cheese in a shallow bowl, set aside.
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Spray a 9x13 baking dish with cooking spray.
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Beat the eggs with a fork or whisk in a separate shallow bowl, set aside.
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Slice the chicken breasts lengthwise, so that you end up with 6 thinner chicken breasts.
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Next, set up your breading station (learned this from working at Chik-fil-A.
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Wow.)
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In a row, in this order, place the raw chicken, the beaten eggs, the pecan mixture, and the greased baking dish.
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Then do your breading.
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With a fork, pick up one breast, dip it in the egg, then let the excess egg drip off.
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Next, press the chicken into the pecans, flipping it over and pressing it down again to make sure it gets pretty well covered.
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Then place the chicken in the baking dish and repeat with all the other chicken breast pieces.
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Once all the chicken is arranged in the baking dish, sprinkle the remaining pecan mixture over the top of the chicken and press it down with a fork.
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Next, spray the top with a little more cooking spray, and bake for about 15 minutes or until its just cooked through.
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Then, after 15 minutes, turn on the broiler for a minute or two to get the pecans nice and crispy.
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(Watch closely so it doesnt burn!)
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*A note on marinated chicken: When I buy chicken breast, I take it home and immediately put the breasts in groups of 3 in freezer bags, fill the bags with sauce or dressing, and freeze them until Im ready to cook them.
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Ill use anything from vinaigrette to teriyaki sauce to barbeque sauce.
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It creates easy meal planning if you already have something marinating in your freezer, all you have to do is thaw it and cook it without thinking about it.
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*Confession: I had to look how up to spell vinaigrette.
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21
Yikes.
