Panko Crusted Chicken Breasts

By commercecook

Look for panko in the Asian food section of your supermarket. I also use chicken that has 15% chicken broth added. Meijers carries it.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup panko
• 1 cup finely chopped pecans (optional)
• 6 tablespoons butter, divided
• 1/4 cup minced shallots
• 3/4 cups low-salt chicken broth
• 2 tablespoons chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Mix panko and pecans, if using. Melt 4 tablespoons butter in heavy ovenproof skillet over medium-high heat. Remove skillet from heat brush some of the melted buter onto chickn, then coat chicken with panko. Place skillet back over medium heat. Add chicken and saute until brown on both sides, about 2 minutes per side. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to a platter.

Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots. Saute over medium heat 1 minutes. Add broth and simmer until slightly reduced, about 1 more minute. Mix in parsley. Season sauce to taste with salt and pepper. Drizzle over chicken.