Grease a large rectangular baking dish with olive oil (or fat of your choice) to prevent sticking.

Use a meat mallet to even out the thickness of the chicken breasts if needed.

Salt chicken breasts on both sides (about 1 teaspoon total for all breasts). Set aside.

Pulse the pecans in a food processor. Remove and set aside.

Pulse the popped sorghum in a food processor. (Do not pulse the pecans and sorghum together.)

In a shallow dish, mix together the sorghum crumbs, pecans, oregano, parsley, thyme, and remaining ½ teaspoon of salt.

In a separate shallow dish, add the garlic infused olive oil.

Dip each chicken breast in the oil then dip each olive oil coated breast in the crumb and herb mixture. Coat both sides, firmly packing the chicken into the crumb mixture.

Place the breaded chicken breasts in the baking dish.

Top the chicken breasts with any remaining sorghum and herb mixture.

Bake about 25-30 minutes (internal temperature 165° F).