Walnut-Crusted Chicken Breasts

This was posted to my old facebook recipe group, and the poster says she got it from  Body+Soul

2 slices whole wheat bread, dried
1/3 cup walnuts
2 tbsp. Parmesan cheese, freshly grated
coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless
1 tbsp. grapeseed oil
lemon slices for serving

1. Preheat oven to 425 degrees. In food processor combine bread, walnuts, Parmesan; season w/salt and pepper. Process until fine bread crumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
2. Season chicken w/ salt and pepper. Dip each breast into eggwhite, letting excess drip off, and then into crumb mixture pressing to adhere.
3. In a large non stick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1-3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8-12 minutes.

Creamy Pecan Chicken

Ingredients needed: 

1 Tbsp. butter
1/2 cup chopped pecans
1/4 tsp. garlic powder 
6 boneless chicken breasts 
1 1/2 C. heavy whipping cream 
3 Tbsp. peach preserves 
1 Tbsp. Dijon mustard 
1/4 tsp. salt 
1/4 tsp. pepper,
Hot cooked fettuccine or rice.

1. Melt butter in a large nonstick skillet over medium-high heat. Add pecans and garlic powder; cook 2 minutes until very lightly toasted (you'll smell a nice pecan aroma). Remove from skillet and set aside.
2. Cook chicken in skillet 2 minutes on each side or until lightly browned. Reduce heat to medium. Add cream, preserves, mustard, salt, pepper and half of pecan mixture, stirring well.
3. Cook, uncovered, 10 to 12 minutes or until sauce thickens slightly and chicken is tender. Serve over pasta or rice and sprinkle with remaining pecans.