• 1 ½ lb chicken breasts
  • 1 ½ cups pecans
  • 2 tsp Italian seasoning
  • 1 tsp onion powder
  • ¼ tsp black pepper
  • 2 eggs
  • ¼ cup freshly chopped parsley
  • ¼ cup Paleo ketchup
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Slice each chicken breast in half lengthwise, then pat dry with a paper towel and set aside.
  3. Lightly pulse the pecans in a food processor a few times, until crumbly but not too fine. Transfer the pecan crumbles to a bowl and mix in the Italian seasoning, onion powder and black pepper. Pour onto a plate. In another small bowl, whisk the eggs well.
  4. Dip each chicken tender into the eggs, then press both sides into the pecan mixture to fully coat. Set the chicken onto the prepared baking sheet.
  5. Bake for 30 minutes, flipping halfway through. If the pecan topping starts to brown, cover it with foil. The chicken is ready when the internal temperature reaches 165°F.
  6. Serve sprinkled with freshly chopped parsley, with a side of Paleo ketchup for dipping.