Pecan and Panko Crusted Chicken Breasts

"So easy, get everything ready ahead of time including coating the breasts then refrigerate the chicken until you want to cook it! - Takes 20 minutes to cook! This recipe is from Bon Appetit August 2006 tweaked a tad by me. We enjoyed it. Panko crumbs are available at most Oriental Super markets. There won't be a lot of sauce just enough to drizzle over the breasts"
 
Download
photo by Bergy photo by Bergy
photo by Bergy
photo by FitWitch photo by FitWitch
photo by Bergy photo by Bergy
Ready In:
40mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400°F.
  • Sprinkle chicken with salt & pepper.
  • Mix panko crumbs with the chopped Pecans.
  • Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
  • Paint the breasts with the butter and coat them with the panko/nut mixture.
  • Heat the skillet over medium heat and put in the breasts
  • Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
  • Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
  • Remove chicken to a platter and keep warm.
  • Remove any bits & pieces from the skillet.
  • Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
  • Add parsley.
  • Drizzle sauce over the chicken & serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Enjoyed this dish but made a minor tweak that I think would have helped the previous reviewer as well. I cooked the shallots over a low heat in the butter for about 10 min rather than the 1 min as suggested in the recipe. We also had the sauce on the side rather than drizzling on the top (my son is into "dipping" sauces). Went great with broiled cauliflower. Thanks for sharing!
     
  2. I enjoyed the flavor of this dish, although I felt the shallot/ butter sauce overpowered the delicate crust of panko & pecans. Recipe was made as directed.
     
Advertisement

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes