Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a shallow bowl, combine the chopped pecans, breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another bowl, whisk together the egg and Dijon mustard until smooth.
Dip each chicken breast into the egg mixture, ensuring it is fully coated. Then, press the chicken into the pecan mixture, covering both sides evenly.
Place the coated chicken breasts on the prepared baking sheet. Drizzle olive oil over the top of each breast.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown. The internal temperature should reach 165°F.
Remove from the oven and let rest for 5 minutes before slicing. Serve warm.
Notes
For added flavor, consider marinating the chicken in lemon juice and herbs for 30 minutes before coating.
You can also substitute walnuts or almonds for the pecans for a different nutty flavor.