Pecan Encrusted Chicken with Tapenade

By mamapig

Ingredients

• 2 4-oz. boneless, skinless chicken breasts
• 1 large egg
• 1/4 cup coconut milk or dairy milk
• 1/2 cup ground pecans (can be bought preground)
• 3 Tbs. grated Parmesan cheese
• 2 tsp. onion powder
• 1 tsp. dried oregano
• fine sea salt and ground black pepper
• 4 Tbs. store bought tapenade, caponata, or pesto

Details

Servings 2

Preparation

Step 1

Preheat the oven to 350°. Bake the chicken for 30 minutes or until cooked through.

Lightly beat the egg with a fork in a shallow bowl. Beat in the milk.

Stir together the ground pecans, Parmesan, onion powder, oregano and salt and pepper to taste.

Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes.

Top with tapenade, caponata, or pesto