1 c. ground pecans
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dried basil
1 lb. boneless, skinless chicken breasts
Lemon juice
2 tbsp. olive oil

Combine pecans, Parmesan cheese, garlic salt and basil. (Extra coating may be stored in airtight container in dry, cool location.) Dip chicken in lemon juice and coat with pecan coating. Heat 1 tablespoon oil in non - stick skillet over medium heat. Add half of chicken. Cook 3 to 5 minutes on each side or until done. Place chicken on platter, cover to keep warm. Repeat with remaining oil and chicken. Makes 4 servings.