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.