Pecan or Almond Coated Chicken

from the kitchen of my Pastor's wife Karen.
Very yummy, we all enjoyed it!!

1 c. pecans or almonds (I used pecans)
2 slices whole wheat or other healthy grain bread
1/2 cup Parmesan cheese
1 tsp. garlic salt
4-6 boneless, skinless chicken breast cutlets, washed and patted dry
2 eggs beaten
1-2 Tablespoons extra virgin olive oil

In food processor or small chopper combine pecans/almonds, bread, Parmesan cheese and garlic salt. Mix until it is a fine mixture, the finer the better. Pour onto plate.

Dip chicken in egg and then roll in nut/bread mixture.

Preheat oven to 350 degrees.
Heat a skillet over med-high heat before adding olive oil, once skillet is hot add olive oil and let it get hot. (if this is not done the chicken coating will stick to pan)

Carefully place coated chicken into hot oil and brown on both sides, turning gently so breading does not come off. Place browned chicken on a cookie sheet lined with foil.

Bake 12-15 minutes or until chicken is fully cooked, depending on thickness of cutlets.

Serve as an entree or slice and serve on spinach for a salad.
This is a really yummy meal and the leftovers are good even cold!