Pecan and Panko-crusted Chicken Breasts
- 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.)
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.