1/2 c. finely chopped pecans
1/3 c. crushed cornflakes
1 tbsp. dried parsley flakes
1/8 tsp. garlic powder
1/8 tsp. salt
2 tbsp. milk
3/4 lb. boneless, skinless chicken breast (cut into 1-in. strips)

In shallow bowl, combine the first five ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in pecan mixture. Place in a single layer in an ungreased 15x10x1 inch baking pan.

Bake, uncovered, at 400°F for 12-15 minutes or until juices run clear.

Makes about 2 dozen.