Pecan Parmesan Chicken

• 6 boneless skinless chicken breast halves
• 1 1/2 cups soft breadcrumbs
• 1/3 cup parmesan cheese, grated
• 1/3 cup pecans, ground
• 1 teaspoon dried oregano
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 2 egg whites
• 1 tablespoon olive oil

1. Flatten chicken to 1/2 inch thickness.
2. In a shallow bowl, combine the bread crumbs, parmesan cheese, pecans, oregano, salt, basil and pepper.
3. In another bowl, beat the cornstarch and egg whites.
4. Dip chicken into egg white mixture, then coat with crumb mixture.
5. In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side. Transfer to an ungreased 15 x 10 inch baking pan.
6. Bake, uncovered, at 450 degrees for 8-10 minutes or until juices run clear.

chicken, breadcrumbs, parmesan cheese, pecans, oregano, seasoning salt, dried basil, pepper, cornstarch, egg whites, olive oil

Taken from www.food.com/recipe/pecan-parmesan-chicken-201630 (may not work)