Pecan- And Panko-Crusted Chicken Breasts
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Pecan (finely chopped)6 tbsps
Butter (3/4 stick, divided)1 cup
Shallot (minced)2 tbsps
Parsley (chopped fresh)Directions:
1
Preheat oven to 400°F
2
Sprinkle chicken with salt and pepper
3
Mix panko and pecans in dish
4
Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat
5
Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture
6
Place skillet over medium heat
7
Add chicken and sauté until brown on bottom, about 2 minutes
8
Turn chicken over
9
Place skillet in oven
10
Bake until chicken is cooked through, about 18 minutes
11
Transfer chicken to platter
12
Using slotted spoon, remove any crumbs from skillet
13
Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute
14
Add broth and simmer until slightly reduced, about 1 minute
15
Mix in parsley
16
Season sauce to taste with salt and pepper; drizzle over chicken
17
Preheat oven to 400°F
18
Sprinkle chicken with salt and pepper
19
Mix panko and pecans in dish
20
Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat
21
Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture
22
Place skillet over medium heat
23
Add chicken and sauté until brown on bottom, about 2 minutes
24
Turn chicken over
25
Place skillet in oven
26
Bake until chicken is cooked through, about 18 minutes
27
Transfer chicken to platter
28
Using slotted spoon, remove any crumbs from skillet
29
Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute
30
Add broth and simmer until slightly reduced, about 1 minute
31
Mix in parsley
32
Season sauce to taste with salt and pepper; drizzle over chicken