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.br> Stir together the ground pecans, Parmesan, onion powder, oregano, and salt and pepper to taste.br> Roll the chicken in the egg, then in the pecan mixture. Place on a microwaveable plate and microwave on high power for 2 minutes.br> Top with tapenade, caponata, or pesto and serve hot.
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