6 boneless skinless chicken breast halves (4 ounces each)
1/2 cups soft bread crumbs (I used Italian)
1/3 cup grated Parmesan cheese
1/3 cup finely chopped pecans
1 teaspoon seasoned salt
1/4 teaspoon pepper
2 egg whites
2 teaspoons cornstarch
1 tablespoon olive oil
Flatten chicken to 1/2-in. thickness.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, salt, 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 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 450° for 8-10 minutes or until juices run clear.