2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor or blender, combine the pecan pieces, bread crumbs, and creole seasoning. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of seasoning. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
Remove the chicken from the oven and transfer to plates. Serve with a BBQ or Honey Mustard dipping sauce.