Wheat Belly Pecan-Encrusted Chicken with Tapenade

Added to Recipes on Thu 11/29/2012


Makes 2 servings


2 (4 oz) chicken breasts, boneless, skin removed

1 large egg

1/4 cup coconut milk or dairy milk

1/2 cup ground pecans (can be purchased pre-ground)

3 tbsp grated Parmesan cheese

2 tsp onion powder

1 tsp dried oregano

Fine sea salt and ground black pepper

4 tbsp store-bought tapenade, caponata, or pesto



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.