6  boneless skinless chicken breast halves
1-1/2   cups soft bread crumbs
    1/3  cup grated  reduced fat parmesan cheese
    1/3  cup ground pecans
        1  teaspoon dried oregano
    1/2  teaspoon dried basil
    1/4  teaspoon pepper 
        2  teaspoons cornstarch
        2  egg whites
        1  tablespoon olive or canola oil

Flatten chicken to 1/2 inch thickness.  In a shallow bowl, combine the bread crumbs, Parmesan cheese, pecans, oregano, basil and pepper.  In another bowl, beat the cornstarch and egg whites.  Dip chicken into egg white mixture, then coat with crumb mixture.
In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side.  Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.  Bake, uncovered, at 450F for 15 to 20 minutes or until juices run clear.  Yield: 6 servings