Arrange chicken in an ovenproof baking dish and brush with oil.
Bake at 180°C for 20-30 minutes until brown.
Mix the breadcrumbs, mixed herbs and pecan nuts together and set aside.
Fry the mushrooms in a little margarine.
Mix the KNORR Potato Bake, coriander and milk together and pour into the mushroom pan.
Simmer until the sauce thickens.
Pour sauce over chicken and top with the breadcrumb mixture.
Return to the oven and bake until the topping is golden and crispy.
Garnish with parsley and serve with mashed potato or nutty brown rice.