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

In a shallow pan, combine pecans, cheese, garlic salt and basil. Place lemon juice in another shallow pan; dip chicken in juice then cover with pecan coating.

Heat 1 tablespoon oil in a large non-stick skillet over a medium heat. Add half of the coated chicken; cook 3-5 minutes on each side or until golden and done. Place chicken on platter; cover to keep warm. Repeat with remaining oil and chicken. Yield 4 servings.

Options: I sometimes like to use turkey, veal or pork cutlets (they must be flattened, also). For different flavors I change the nuts, use a little pepper to get some "heat" or use lime juice instead of lemon.