Pan-Seared Chicken with Pecan-Scallion Gremolata
By joanmarie
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4.8/5
(4 Votes)
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Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup pecan halves, toasted
- 1 1/2 tablespoons fresh lemon juice
- 4 chopped green onions, green and light green parts only
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
Details
Cooking time 20mins
Adapted from cooking light.com
Preparation
Step 1
1. Heat a skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add 1 tablespoon olive oil to pan; swirl. Add chicken; cook 4 minutes on each side or until done. Transfer to a cutting board.
2. Combine pecans, juice, onions, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a mini food processor; pulse until finely chopped. Add remaining 2 tablespoons olive oil; pulse to combine. Transfer mixture to a bowl; stir in cheese.
3. Slice chicken across grain. Place on 4 plates; top with gremolata.
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