Lemony Pecan Chicken

1 cup chopped fresh parsley
½ cup grated Parmesan cheeseM
½ cup chopped Pecans
2 cloves garlic
1 tablespoon dried basil
3 tablespoon lemon juice
1/3 cup peanut oil
6 skinned and boned chicken breast halves
1/8 teaspoon salt
lemon slices and wedges, fresh parsley sprigs for garnish

Stir together parsley, cheese and pecans. Set aside 2/3 cups of this mixture. Add the 1/3 cup remaining parsley mixture with garlic, basil, lemon juice in blender. Process until smooth, stopping once to scrape down sides. Turn on high, gradually adding oil in a slow, steady stream. Process until blended. Arrange chicken halves in an ungreased 11x7x1½ baking dish; sprinkle with salt. Pour mixture from blender over chicken; sprinkle with reserved 2/3 cup parsley mixture. Bake at 350° for 30 minutes or until done; garnish, if desired. Serves 6.