Easy oven-baked pecan chicken

We’ve been creating all sorts of delicious recipes from the pecans that our friend gave us last month.  Our most recent pecan innovation is a rendition of the oven-baked chicken with cheese recipe that I shared with you here.  This version, with pecans, is just as easy, and it’s a completely new and delicious flavor.

I’m not sure now what version is my favorite.

Oven-baked pecan chicken

16 saltine crackers, crushed (about 3/4 cup cracker crumbs)

1 teaspoon garlic powder

1/4 teaspoon red pepper flakes

1/2 teaspoon Herbs de Provence

3/4 cup Parmesan cheese, grated

1/4 cup chopped pecans

4 boneless chicken breasts

5 tablespoons melted butter

Preheat oven to 325-degrees Fahrenheit.   Combine the cracker crumbs, garlic powder, red pepper flakes, Herbs de Provence, Parmesan cheese, and pecans.  Pour into a shallow bowl or pie dish; set aside.

Use a meat mallet to slightly pound the chicken breasts to about 3/4 of an inch thick or a little less.  Dip the chicken breasts in the butter, and then the cheese mixture.  Place on a foil-lined baking sheet, and press on any remaining cracker mixture.  Bake for about 25 minutes, until cooked through.