Pecan and Panko-crusted Chicken Breasts

Pecan and Panko-crusted Chicken Breasts
Pecan and Panko-crusted Chicken Breasts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless boneless chicken breast halves

  • 1

    cup panko (Japanese breadcrumbs)

  • 1

    cup finely chopped pecans (I do them in the Cuisinart, so they are very fine.)

  • Approximately 4 tablespoons olive oil (I don’t usually measure this.)

  • Salt and pepper to taste

  • 2

    tablespoons butter

  • 1/4

    cup minced shallots (optional)

  • 3/4

    cup low-salt chicken broth

  • 2

    tablespoons chopped fresh parsley (Or, you can use dried parsley.)

Directions

Preheat oven to 400 degrees. Mix panko and pecans with salt and pepper to taste in a dish. Brush chicken breasts with some of the olive oil, then coat chicken in panko mixture. Place remaining oil in a skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes per side. Place chicken in a 9 X 13 pyrex pan sprayed with Pam. Bake until chicken is cooked through, about 18 minutes (Don’t overcook!) Transfer chicken to a platter. Using a slotted spoon, remove any crumbs from the skillet. Add 2 tablespoons butter and shallots; sauté over medium-high heat for 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley; drizzle over chicken. Makes 4 servings. Enjoy!

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