Pecan Parmesan Chicken

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cups soft bread crumbs
• 1/3 cup grated Parmesan cheese
• 1/3 cup ground pecans
• 1 teaspoon dried oregano
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 large egg whites
• 2 teaspoons cornstarch
• 1 tablespoon olive oil

1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, salt, basil and pepper. In another shallow bowl, whisk egg whites and cornstarch until smooth. Dip chicken into egg white mixture, then roll in crumb mixture.
2. In a
3. , cook chicken over medium heat in oil for 3-5 minutes on each side or until browned.
4. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450u0b0 for 8-10 minutes or until juices run clear.

chicken, bread crumbs, parmesan cheese, ground pecans, oregano, salt, basil, pepper, egg whites, cornstarch, olive oil

Taken from www.tasteofhome.com/recipes/pecan-parmesan-chicken/ (may not work)