Pecan Lime Chicken

1. Preheat oven to 400 degrees.
2. Rinse the chicken breasts and pound the thicker ends lightly to flatten to an even thickness.
3. Mix together the flour and ground pecans; dredge the chicken breasts. In a large skillet, melt 4 tablespoons of the butter over moderately high heat. Add the chicken and sauté, turning once, until golden brown, about 3 minutes on each side. Remove to a plate.
4. Reduce the heat to low and add the scallions and garlic. Cook until soft, about 5 minutes. Increase the heat to moderately high, add the wine and boil, scraping up any browned bits, until reduced by half; about 6-8 minutes.
5. Spread half of the scallion sauce in a buttered baking dish just large enough to hold the chicken in a single layer. Add the chicken and season with the salt and pepper; drizzle on the lime juice. Cover with the remaining sauce. Sprinkle on the lime zest, parsley and either bread crumbs or chopped pecans. Dot with the remaining 1 tablespoon butter.
6. Bake the chicken in the top third of the oven for 15 minutes (do not overcook). Serve at once.