Ingredients

• 1 cup buttermilk
• 1 large egg, lightly beaten
• 1 cup ground pecans (see note)
• 3/4 cup fine, dry breadcrumbs (store-bought)
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup all-purpose flour
• 8 boneless, skinless chicken breasts
• 1/3 cup butter, melted
• 1/4 cup coarsely chopped pecans (see note)

Directions

1. Preheat the oven to 350 degrees. Combine buttermilk and egg in a shallow dish.
2. Combine ground pecans and next 4 ingredients in another shallow dish.
3. Place flour in a third shallow dish; dredge chicken in flour. Dip in buttermilk mixture; drain. Dredge chicken in pecan mixture.
4. Place chicken on a rimmed baking sheet coated with cooking spray. Drizzle chicken with melted butter; sprinkle with chopped pecans. Bake, uncovered, for 20-25 minutes or until done.

5. Note: Let your food processor be your new best friend for such jobs as grinding a cup of pecans. It’ll also do a good job at coarsely chopping them.

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