Ingredients
6 boneless skinless chicken breast halves (4 ounces each)1/2 cups soft bread crumbs1/3 cup grated Parmesan cheese1/3 cup ground pecans1 teaspoon dried oregano1/2 teaspoon seasoned salt1/2 teaspoon dried basil1/4 teaspoon pepper2 large egg whites2 teaspoons cornstarch1 tablespoon olive oil
Preparation
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.
In a large nonstick skillet, cook chicken over medium heat in oil for 3-5 minutes on each side or until browned.
Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.
