Pecan Crusted Chicken

Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper. 2. In a food processor, pulse the pecans, rosemary, and dried spices until finely ground; set aside in a bowl. 3. Whisk together the egg and almond milk in a separate bowl. 4. Coat the chicken in the egg mixture, then immediately coat in the pecan crust mixture. 5. Place the chicken on the parchment paper. 6. Bake at 400 degrees F for 30 minutes, flipping at the 15 minute mark.