Preheat oven to 350 degrees F. Rinse chicken; pat dry. Arrange chicken in 8x12 baking pan. Combine 2/3 cup parsley, 1/3 cup Parmesan cheese, oil, 1/3 cup pecans, lemon juice, basil and garlic in blender container. Process until blended. Spread over chicken. Chop remaining parsley. Combine with remaining Parmesan cheese and remaining pecans in bowl. Sprinkle over casserole. Bake for 30 minutes. May microwave on high for 5-6 minutes or until cooked through.
By Robin from Washington, IA
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Preheat oven to 350 degrees F. Place butter in large, shallow roasting pan and melt in oven. Remove and set aside. Mix buttermilk land egg in shallow dish.
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken in chopped pecans.