2 to 3 chicken breasts, flattened
1 egg
2 cups of pecan meal (ground pecans)
1 tablespoon of garlic powder
1 tablespoons black pepper
1 16 ounce can of tomato sauce (or prepared pasta sauce)
oregano, thyme, basil, garlic to taste
2-3 slices provolone cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 350
mix pecan meal with garlic powder and black pepper
Coat chicken breasts in egg
Roll chicken breasts in pecan meal
Place in casserole pan or lasagna pan (sprayed with olive oil)
Bake for 20 to 30 minutes
While chicken is baking, cook the tomato sauce on low.
Season the tomato sauce with oregano, thyme, basil and garlic.
Remove chicken from oven.
Spread half of the tomato sauce over the chicken.
Place one slice of provolone on each chicken breast.
Spread the rest of the tomato sauce over the chicken.
sprinkle the parm over the chicken.
Bake for another 20 minutes.
Remove, serve.