Buttermilk Pecan Chicken

Here's a recipe I got from my friend, Sandy, at the Gym. It's not flashy or new, but it's good and the kids like it all around. It's also handy because you make extras and freeze them uncooked. Then when you need a quick meal you can just pull them out, drizzle with a little melted butter or olive oil and bake.

1/3 c butter
1 c flour
1 cup pecans, ground up in food processor
1/4 c sesame seeds
1 T paprika
1 1/2 tsp salt
pepper
1 egg
1 c buttermilk
8 boneless, skinless chicken breast halves

Melt butter in 13x9 baking dish. Combine dry ingredients and set aside. Combine egg and buttermilk. Dip chicken in egg then in flour mixture. Place in pan and turn to coat. Bake at 350 degrees for 30 minutes.