Preheat the oven to 375 degrees. Taking the 2 chicken breasts split them down the center so you have 4 total thinner pieces.
2 boneless, skinless chicken breasts
In a food processor, add the nuts and the cheddar cheese. Pulse until it has been finely chopped together.
1 cup pecan halves, 1 cup shredded cheddar cheese
Take a plate and add the flour. Whisk one egg in a bowl. Then on the final plate add the pecan and cheddar mixture.
1/2 cup flour, 1 medium egg
Dredge the chicken in the flour on both sides. Now dip into the egg. Finally cover the whole chicken piece with the pecan/cheddar mix. Place on baking sheet. Repeat with the last 3 pieces.
Place in the oven for 35 minutes. Make sure to check and make sure chicken is cooked completely through before serving.
Chop the lettuce and apple and add them to a large salad bowl. Sprinkle with dried cranberries and sunflower seeds. Slice or chop the chicken and add to the salad.
3 cups chopped romain lettuce, 1/4 cup dried cranberries, 1 medium apple, 1/4 cup sunflower seeds
Serve the dressing on the side or drizzle over as much as you or your guests like. Enjoy!
1-2 cups Apple Cider Vinaigrette