Pecan-Crusted Chicken with Strawberries and Goat Cheese

Place a rack in the center of the oven and preheat the oven to 400 F. Line a large rimmed baking sheet with parchment paper or a Silpat mat.

Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.

In a food processor, grind the pecans into fine crumbs. Place the crumbs in a large, sturdy zip-top bag and add in the breadcrumbs, basil, salt, and pepper. Seal the bag and shake to combine. Set aside.

Lightly pound the chicken breasts to an even thickness. They need not be very thin—just flatten the middle a bit so that the chicken will bake more evenly. Working one chicken breast at a time, dip the chicken in the egg whites, then place in the zip-top bag and shake to coat with the pecan mixture.

Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts. Drizzle with olive oil, then bake until the juices run clear, 15 to 20 minutes.

While the chicken bakes, prepare the strawberry sauce. Heat olive oil in a small saucepan, then add strawberries, balsamic vinegar, basil, and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.

To serve: Plate the baked chicken and top it with a spoonful of strawberry sauce, then crumble goat cheese over the top. Enjoy immediately.