Pecan and Panko Crusted Chicken Breasts
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
- 4 boneless skinless chicken breast halves
- 1 cup panko breadcrumbs
- 1 cup pecans, freshly chopped
- 4 tablespoons butter, divided
- 1⁄2 cup shallot, minced
- 1⁄2 cup chicken broth
- 4 tablespoons fresh parsley, finely chopped
- salt & pepper
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.
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