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Ingredients
| chicken breasts: 4 breasts (halved) |
| panko bread crumbs: 1 cup |
| pecans (chopped): 1 cup |
| salted butter: 6 Tbl (divided) |
| shallot onions (chopped): 1/4 cup (minced) |
| chicken broth - low sodium: 3/4 cup |
| parsley (chopped): 2 Tbl (fresh) |
Pecan and Panko-Crusted Chicken Breasts
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400 degrees.
- Sprinkle chicken with salt and pepper.
- Mix panko and pecans in dish.
- 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.
- Place skillet over medium heat. Add chicken and saute until brown on bottom, about 2 minutes. Turn chicken over.
- Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
- Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; saute over medium-high heat for 1 minute.
- Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley.
- Season sauce to taste with salt and pepper; drizzle over chicken.