Pecan-Crusted Chicken Breasts (From Carole Kotkin's Technique, 3/26/09)

• 2 slices white or whole wheat bread, dried

• 1/3 cup pecans or walnuts

• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

• Salt and freshly ground pepper

• ½ cup flour

• 1 large egg

• 2 tablespoons canola oil (divided)

• 4 skinless, boneless chicken breast halves (6 to 8 ounces each), pounded ¼- to ½-inch thick

• 1 tablespoon canola oil

• Lemon slices

Heat oven to 425 degrees. Pulse the bread, nuts, cheese and salt and pepper to taste in a food processor until fine bread crumbs form. Transfer to a shallow bowl. Place flour in a second shallow bowl and the egg in a third. Beat the egg with the olive oil and 1 teaspoon salt until frothy.

Season chicken with salt and pepper. Dip each breast into flour, then into egg mixture, letting excess drip off, and then into crumb mixture, pressing to adhere.

Heat oil over medium heat in a large, nonstick, oven-proof skillet. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until golden brown and cooked through, 8 to 12 minutes. Serve with lemon slices.