Wheat Belly Pecan-Encrusted Chicken with Tapenade

Stop weight gain and blood-sugar spikes with this recipe from Dr. William Davis' bestselling book Wheat Belly. Great for dinner or as a portable dish, use leftovers for an even faster meal. The chicken can be topped with pesto (basil or sun-dried tomato) or eggplant caponata instead of tapenade.

Makes 2 servings

2 (4 oz) Chicken breast (boneless and skin removed)
1 Large egg
1/4 cup Coconut milk or dairy milk
1/2 cup Ground pecans
3 tbsp Grated Parmesan cheese
2 tsp Onion powder
1 tsp Dried oregano
Sea salt
Black pepper
4 tbsp Store-bought tapenade

Preheat the oven to 350°F. Bake the chicken until cooked through, about 30 minutes.

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 and serve hot.