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1
Place a rack in the center of the oven and preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper or a Silpat mat.
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2
Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
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3
In a food processor, grind the pecans into fine crumbs.
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4
Place the crumbs in a large, sturdy zip-top bag and add in the breadcrumbs, basil, salt, and pepper.
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5
Seal the bag and shake to combine.
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6
Set aside.
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7
Lightly pound the chicken breasts to an even thickness.
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8
They need not be very thinjust flatten the middle a bit so that the chicken will bake more evenly.
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9
Working one chicken breast at a time, dip the chicken in the egg whites, then place in the zip-top bag and shake to coat with the pecan mixture.
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10
Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet.
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11
Repeat with remaining chicken breasts.
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12
Drizzle with olive oil, then bake until the juices run clear, 15 to 20 minutes.
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13
While the chicken bakes, prepare the strawberry sauce.
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14
Heat olive oil in a small saucepan, then add strawberries, balsamic vinegar, basil, and salt.
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15
Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.
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16
To serve: Plate the baked chicken and top it with a spoonful of strawberry sauce, then crumble goat cheese over the top.
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17
Enjoy immediately.
