Pecan and Panko Crusted Chicken Breasts

Recipe by Bergy
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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