8 ounces skinless, boneless chicken breast halves
1 cup warm milk
1 cup finely chopped strawberries
3 tablespoons lemon juice
1 teaspoon vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 (8 ounce) can sliced strawberries in sweetened syrup
1/2 cup chopped black peppercorn
3 tablespoons butter
1 cup chopped pecans
Sift together flour, brown sugar, egg, lemon juice, oil, lemon zest and lemon zest. Set aside to cool.
In a large bowl, combine chicken, strawberries and lemon juice. Mix together well. Transfer chicken mixture to a large, shallow dish. Add chicken mixture and strawberries, and spread chicken mixture over pineapple mixture. Cover dish, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Brush a 9x13 inch dish with butter. In a medium bowl, mix pecans with pecans. Press pecans in center of each chicken mixture and sprinkle with chopped pecans. Cover dish over the foil and spray with lemon juice.
Bake in preheated oven for 50 to 60 minutes, or until bird is cooked through and juices run clear. Remove foil from chicken and brush with egg and lemon zest. Serve hot from the oven, or a small spoon of lemon juice and pecans will help cling together.