Pecan and Panko-Crusted Chicken Breasts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love Panko bread crumbs! They make such a delicious crust on chicken and other things. The pecans add a real savoriness to this dish. Ingredients:
4 boneless skinless chicken breast halves |
1 cup panko breadcrumbs |
1 cup finely chopped pecans |
6 tablespoons butter, divided |
1/4 cup minced shallot |
3/4 cup low sodium chicken broth |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400 degrees.
2. Sprinkle chicken with salt and pepper.
3. Mix panko and pecans in dish.
4. Melt 4 tablespoons of butter in heavy large oven-proof skillet over medium-high heat. Remove skiller from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture.
5. Place skillet over medium heat. Add chicken and saute until brown on bottom, about 2 minutes. Turn chicken over.
6. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
7. Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; saute over medium-high heat for 1 minute.
8. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley.
9. Season sauce to taste with salt and pepper; drizzle over chicken.
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